About
This take on the classic El Presidente (originally created in 1910s Havana) was created by Jordan Valls (@creatine_daiquiri) while working at Palomar (@palomarpdx). I've always made the classic at home, so I was excited when Jordan shared the specs for his version, which is still on the menu at Palomar. The Pasubio brings notes of dark berries, alpine herbs, and gentle bitterness that give the drink a much deeper, more brooding profile, while the tiki bitters add warm baking spices and tie everything together.
Garnish inspiration comes from Reid Nelson (@reidbetweenthelimes). It felt like the only appropriate garnish for a drink called El Presidente 😉Cheers y’all!
Ingredients
- 1½ oz · 45 mlJamaican rum (Coruba)
- 1 oz · 30 mlPasubio
- ½ oz · 15 mlblanc vermouth (Dolin)
- ¼ oz · 7.5 mldry curaçao (Pierre Ferrand)
- 4 dashestiki bitters
- orange peel oil
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled coupe or Nick and Nora.
- 4
Express orange peel oil over the surface.
- 5
Garnish with an orange twist.
anatomyofadrink.com/cocktails/palomars-el-presidente