Wednesday, August 12, 2015


3/4 Bacardi Rum (1 1/2 oz Privateer Silver)
2 dash Dry Vermouth (3/4 oz Noilly Prat)
2 dash Grenadine (3/8 oz)
1 dash Picon (3/8 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Later that Wednesday night, I was in the mood for a nightcap and began flipping through Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Bronco. I was curious for it appeared like an abstraction of an El Presidente with the bitter orange and caramel Amer Picon in place of the better known classic's curaçao. Once prepared, the Bronco proffered a dark orange aroma with hints of pomegranate fruit. The pomegranate continued into the sip and mingled with the Picon's caramel note, and the swallow shared rum flavors with a bitter dark orange finish. Overall, the Bronco fell somewhere between the El Presidente as expected and a Rum Negroni.

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