It’s just sort of an outlier for me just in its build to begin with. It’s a stirred rum cocktail and I tend not to err towards stirred cocktails anyways, besides a Martini. I think I’ve made a better version of it than I’ve made for me. But before we do, what’s your own personal relationship with this drink? I understand that this is one that you’ve perfected along the way. We’re going to get into the preparation and we’re going to get into the history. All right, so we’re going to get into all of those. Dolin I guess is probably something of the style that they were using originally. A lot of people use dry vermouth and it’s kind of interchangeable, but I think it’s supposed to be with a Chambery. In Cuban rum, you’d want a blanc vermouth. A light Cuban rum, but I’ll get into why that can be different later, I guess. But before we dive into it, all right, okay, off the top, I recognize that this is not one of those drinks that maybe everyone will be able to remember all of the ingredients for off the top of their mind. We’re hoping that many more times after this and after people are listening to it and taking your tips. T: We’re going to chat about El Presidente today. I got him on mic four if you want to get technical there. Tim McKirdy: We’re in the “Cocktail College” studio. Strain into chilled Nick and Nora glass.Combine ingredients in a mixing glass or tin with ice. 1 ½ ounces Cuban rum, such as Havana Club 3.Listen on Spotify Orlando Franklin’s El Presidente Recipe Ingredients The two explore the Prohibition origins of this drink, how it stands out by being a stirred rum cocktail, and why this drink might deserve the title of the airport Martini of cocktails. On this episode of “Cocktail College,” host Tim McKirdy is joined by bar director Orlando Franklin of Night Moves to discuss a unique rum cocktail, El Presidente.
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