Friday, October 7, 2016

president (cuban style)

2/3 Bacardi (1 1/2 oz Cuca Fresca Cachaça)
3 dash Pineapple Juice (3/4 oz)
2 dash Raspberry (1/2 oz Royal Rose Syrup)
White of an Egg
1 dash Dry Vermouth (1/2 oz Noilly Prat)
1 dash Orange Bitters (Regan's)

Shake once without ice and once with; strain into a glass.

Two Fridays ago, I was flipping through Pioneers of Mixing at Elite Bars: 1903-1933, and I was struck with curiosity by a recipe in the rum section. The President (Cuban Style) had shades of an El Presidente with the rum, dry vermouth, orange element, and reddish fruit syrup, but it reminded me more of one of the September Morn recipes (akin to a rum Clover Club) with the addition of pineapple juice and orange bitters.
The President yielded a grassy and raspberry bouquet to the nose. Next, the egg white and raspberry shown through on the sip with a creamy tart berry flavor, and the swallow gave off funky rum, herbal, pineapple, and raspberry notes.

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