This is my favorite rum sipper! Also, from a purely aesthetic standpoint, don't these bottles look great together!? 🤩 Time stamps in the description. Cheers, everyone!
This drink was a revelation for me earlier this year. It’s perfect - even if you don’t love rum. Do you have any thoughts on the difference between curaçao, cointreau and grand marnier? I heard they are all similar but I don’t know which one is best to keep on the shelf for versatility. Thanks, and I LOVE the videos!
@@TheManyManyMore great question! Without going into specifics, the main differences will be in the levels of richness. Of the three, Cointreau (triple sec) will be the driest and Grand Marnier will be the sweetest. Curaçao will be closer to the Grand Marnier. If I could only have one bottle, I'd probably go with the Pierre Ferrand Dry Curaçao I use in this video. It falls in between the dry triple secs and rich curaçaos, and mixes well with a wide range of base spirits. I hope this helps. Cheers!
Anders do you have any recommendations for other drinks using Blanc Vermouth. I'm thoroughly enjoying El Presidentes but looking how else to use the bottle of Vermouth before it goes bad. Thanks!
Terrific cocktail! I subbed out Luxardo cherry juice for the grenadine since the only grenadine I had on hand was a bottle of whatever the hell it is Rose's sells as such. Quick question, though: when you refer to one bar spoonful of an ingredient are you referring to an American (5 oz.) barspoon or a European (2.5 oz) bar spoon? Cheers! 🥂
Love it! Would be awesome to have a follow up with other cocktails to make with blanc vermouth! I feel guilty every time I open the fridge and think about how the long the vermouth bottles have been sitting there and worry they're well past their best
Hello Anders! I have to thank-you for your wonderful cocktail and bar equipment videos. I have started making my own clear ice with the little cooler that you recommended...WOW! It brings the professional bar experience home. Also, started making the El Presidente cocktail....what can I say? It is DELISHIOUS! I sourced all the ingredients that you recommended as well as made your great grenadine syrup. I love your laid back style as well as all the information that you share! Please, stay well and keep making the videos that make this old wanna-be bartender S-M-I-L-E! Best Regards! Ron Star
This uses the “Golden Ratio” for Vermouth drinks I learned from Jamie Beaudreau: 1.5 base, 3/4 vermouth, 1/4 modifier. Everything works with those ratios.
Nice video Anders. i found Many Bartenders preparing with different recipes, I was really confuse regarding which one is closer than the original. I believe your video is the closest one, thanks for sharing. Your videos are always great, regards from Brazil
A surprisingly great drink. I sometimes like to split my rum 1 oz Probitas (or Plantation 3 star), .5 aged Caribbean rum (Appleton 12, Havana Club 7, El Dorado 12--it's fun to see the influence different rums can have), but otherwise I make it exactly how Anders instructs and his version is by far my fave, just perfectly balanced.
I love the bit of history with each cocktail, the clean editing, and the drinks always come out great. I feel bad for any cocktail lover who hasn't found this channel yet
I"d never had one, I had to improvise a bit on the rum and only had Dolin dry but it turned out quite good. I will now seek out a proper rum and Dolin blanc. Great channel, thank you
Just made my first El Presidente according to your recipe, Anders, using the alcohols you recommended. I'm a bourbon drinker who is somewhat new to rum, and what strikes me about this drink is how delicately sweet it tastes with zero sticky aftertaste. Super clean finish, tons of nuance, very easy to drink. Thanks for this tutorial and keep up the great work!
A bar I sometimes visit has a house recipe for something they call "El President" which is Laphroaig, cognac and vermouth with a bit of lemon zest. Awesome, but I had me believing El Presidente would be something similar. Which makes no sense, I know. So now I gotta try me an actual El Presidente, it seems. :)
I've tried a few variations. Here's my favorite El Presidente build so far. * 1/4 oz semisweet grenadine * 1/2 oz Gran Marnier * 1 oz Dolin White Vermouth * 1 oz un-aged Clement * 1 oz Wray & Nephew * 2 dash Fee Bros. orange bitters. Stir, and serve on one big rock.
Your editing is so damn clean and mean. Love it! I’ll need to look out for that rum. Blanco vermouth is sorely under utilized as a substitute to Dry. Does enough to create a nice riff.
Anders, Genuine Q... why Dolin?? I'm not knocking it, just genuinely interested in peoples choices of vermouth and why. I'm a Lustau man...but then i have a slightly sweeter palate so it suits me. However, i'm now seeing Dolin pop up a lot in recent months.
I’ve always liked how light Dolin is. I find it very easy to work with. It’s also very readily available at an affordable price where I am, so that’s a huge plus. I enjoy the Lustau too. In fact, I bet the slightly sweeter vermouth in this drink would be brilliant. Appreciate the comment, Steve! Cheers!
hey, i dont know what to call it but instead of grenadine, if you use chambord with dry vermouth same parts rum and instead of Curaçao, use grand marinier... it's super fancy tasting :).. ooh maybe some bitters in there would lift the nose of it.. but it's NICE.. kind of into the dry vermouth.. a dolin or antik instead of martin rossi.. es muy rico yall... been on a whiskey kick but this may knock some of those drinks off my top go to list for Friday night
El Presidente is my favourite cocktail ever, and most recipes i've tried out have been fantastic my preferred spec would be: 1½ oz aged rum ¾ oz cocchi americano ¼ oz dry curaçao barspoon grenadine 2 dashes angostura bitters
Mine is this: Havana Club Añejo Especial Rum Pinot Noir Based Sparkling wine, Brut (fermented in a bottle, Champagne for instance) instead of the Vermouth Triple Sec Grenadine Orange Zest Dash of Angostura bitters (still experimenting if this adds) The full body spicy rum and the dry sparkling wine complement each other, the rest as per usual. I mix everything in a mixing glas (except the bubbly), fill it in a champagne flute and then top up with Champagne. Created this to have a toast on Queen Elisabeth II (hence the Champagne) and I call it "La Republica".
I just made this for the first time ever. 45ml Havana Club 3 years 22,5 ml dry Vermouth (Dolin) 7,5 ml Dry Curacao (Pierre Ferrand) 5ml home made Grenadine (recipe from you!) we didn´t have any oranges at the house so I leave garnishes out. This is a cocktail I will take to my planning table and I´ll try to find better recipe. It is good like this but I think it can be better. Unfortunately I don´t have access to blanc vermouth here in Finland. I´ll try somethings and then come back here to report 🙂
Actually, "The El President" is correct, because it is the proper name of the cocktail. To say, "We are making El Presidente" would imply you are making a Cuban dictator. Grammar nerd, sorry.
I made it earlier today with dry vermouth and a terrible grenadine after seeing the recipe online, tasted terrible. I will soon try it again with your improved recipe (and a home made grenadine)!
hi! quick question. I can't seem to find a clear curacao (all of them are blue). can i substitute with triple sec? I understand it would be drier, so maybe sweeten it up a bit more? (also, love, love, love your channel)
Didn't have any grenadine but did have some pomegranate molasses which I use for cooking middle eastern fare. Too lazy to make my own grenadine so I just put in half the volume of the pomegranate molasses The resulting drink was delicious.
I tried this with and without the orange oil. and honestly the orange actually kinda ruins the drink. The bitterness from the orange throws off the balance.
Thanks for recipe, and appreciate for side tips on recipe. At first i go with orginal recipe, then change rum ratio to vermouth also use cherry jam cherry therefore it become more sweet towards to end of coctail. Cheers thnx for video and effort
just wanna say i tried this with half el dorado 3yr and half appleton estate 8yr jamaican and thought it was excellent! will try with probitas eventually
I generally use David Wondrich's spec, which includes a couple of dashes of Angostura bitters and tilts the balance in favour of the vermouth. It really brings the florality of the vermouth (and Dolin is a superb choice) to the fore, giving you something that's boozy and fruity with a hint of sweetness.
There is something about that drop of cherry juice sinking to the bottom of the glas (5:50) that I find fascinating. No matter how many times I watch the video, it always gets me. I don't know how to call it... sexy? Cool? Whatever it is (feel free to suggest a word), it feels like it's part of the recipe and anyone who orders that drink should actually watch the drop sinking, before taking a sip. Kudos to Az for capturing the shot!
Anders, I am making this cocktail tonight!! I am in love with Probitas Rum! The vanilla and grassy flavours that I pick up, when I use this rum are so delicious. I felt like it was a huge find when I hit on this rum. I adore it! So complex. Those flavours go so well with the other ingredients in this luscious cocktail! I am so energized by the lovely subtle pink hue after stirring. Beautiful! I make my own grenadine. It is so easy, and so much better than any product I have ever found that is pre-made. Fresh is best! This is, by far, the most gorgeous El Presidente that I have ever seen made!! And I realize I am growing in my skills with cocktails as I watch your videos! You have a great flair and skill for teaching! I can't wait to make this tonight! Fabulous video! You have the best cocktail channel going. I love it!! Oh! Yes, these bottles look fabulous together from an esthetics viewpoint! Lovely and it is fascinating how when something looks this way, with a line up of bottles, I get ever more excited about building the cocktail!! Have a terrific weekend, Anders!!
Thank you, Christine! It's so true, a beautiful bottle makes me even more excited about mixing a cocktail. I love that you're already a fan of the Probitas rum and you're making your own grenadine. Homemade grenadine is absolutely wonderful! It sounds like you're set to have a tasty drink this evening. Enjoy every sip and have a wonderful weekend!
I loved El Presidentes through an entire bottle of Jamaican overproof rum. After watching this, I realized I had mistakenly been using sweet vermouth (oh my!) and corrected with Cinzano Vermouth Bianco to go with a Plantation 3 ⭐️, . All rum is not created equal and different spiritual combinations conjure quite different effects!! Now I can’t go back. I need a name for my slightly sweet Jamaican Manhattan. I love it so and look forward to my next acquisition of naval rum. Thank you Anders for lighting the path to spiritual enlightenment. It’s always an adventure!
My elerly father-in-law turn 91 on the 4th of July. He was born in Havana and likes a cocktail before dinner. I figured I would try this one one. I didn't have any Blanc vermouth, so tried it with Lillet Blanc. A little too fruity, so added some Angostura, that made it better. Will have to do some shopping - my local Total Wine and ABC Liquors didn't have Blanc, only dry. But won't get that done before I have to make this for El Viejo, but I am sure he will like it as is.
I need to stop trying this one. I did 13 grams el dorado 12, 26 grams Real McCoy 3, 19 grams Dolin Blanc, 2 grams grenadine molasses, and 7 grams PF dry curacao. Still a letdown. I tried Greg's too. I just don't like this drink.
Finally made my own grenadine and this cocktail is so much better with it and it looks like a mio$! Used granulated sweetener instead of sugar (hey, I’m diabetic, ok). An olive and orange rind garnish is pretty good too!
Created my first El Presidente - and my first cocktail - with El Dorado 3 yrs and oh boy this was a let down. It didn't tasted good but I wanted it to taste it good. Other cocktails came and they were much better, specially the Hotel Nacional. Today I've used Havana 7yrs which turned out to be the excelllent component in this drink. Like you always say "Cocktails are fun, so have fun too" and try different drinks to create the version I like. Now I have my personal, quite delicous El Presidente - cheers Anders & Az :)
Not sure how you popped up in my feed, but I’ve become an enthusiastic follower. When we moved into a new house recently we acquired a nice wood paneled piece of furniture which looks like an ordinary cabinet. However in reality is a rolling bar that when the wings unfold it opens up its a reasonably substantial bar. I love the ritual of rolling it out as the unmistakable sound tells everyone in the house it’s happy hour! Always a traditional gin martini drinker, I’ve wanted to expand my horizons. What better way to do it than with classic cocktails. It’s become a new hobby of mine and I’m having lots of fun with it with your help! Speaking of hobbies, I also do a little shooting (Canon) and would like to pass along my compliments to the lovely, engaging and talented Az on her work! You’re a cute and fun couple, keep up the good work! I’m in STL but have a couple of adult sons up in The Big Windy, so maybe I’ll pop into Ward Eight sometime in the future and enjoy some refreshments with you! Best, Bob
For Leandro's Skrewball contest a couple years ago, I subbed Skrewball in for the rum, stuck with the Blanc vermouth, and topped off with Perrier to create the President Skrewb.
I am a huge Manhattan fan, and I had never heard of this cocktail. So obviously I had to try it. I just went with what was on hand… which was Bacardi, Martini dry, Cointreau, and shop bought grenadine. TBH, the first sip wasn’t great and I felt it needed citrus. Added a simple slice of lemon peel expressed over the glass- game changer. Now I need to get better ingredients and follow your instructions more closely. Thanks for the lesson!
I've been searching your videos for about a year now and damn... you're a son of the Chicago handshake state!? Cheers! I call this state home with pride!
I love Your choice of Rum for this one. I do like using both dry and blancs. And some Xocolate Mole Bitters. Obviously not super classic but still fun! Great video!
@@AndersErickson I wish its as easily accessible as New York. I'm lucky there's one liquor store in the beach that has decent selection such as Rum Fire, some from Foursquare, and Hamilton Rums. But whatever I can't find there I try to get from Astor Wines since they deliver here
@Liquid Memoir it sounds like you can still get some quality bottles, even if you have to hunt a little bit more. Good thing you found the store in the beach!
So I just made my version if this. I used bacardi white rum, dry vermouth, orange curacao (Marie Brizard....it was 12 bucks cheaper than the dry curacao you use, and I just couldn't bring myself to pay that much more....but it was more that the really cheap stuff). I don't have grenadine, so I used a tiny bit of a cherry syrup I had. It's yummy! I know, I need to either buy or make some good grenadine. Binny's only had Rose's or stirrings, and yhise were ones you rated lower in your video. Where (Chicago area) can you find the Liber grenadine?
Love the line "well I don't know if he wanted the cocktail named after him, but he got one named after him" . Great looking drink as well, very happy that you didn't forget anything. Love the rum that you used.
You forgot to mention that this drink is a real crowd pleaser. Since you ask for viewer recipes, mine is 45ml aged Cuban style rum, 15 ml dry curacao, 30 ml white vermouth, 3.75 ml grenadine, and Angostura bitters (to taste). The 3.75 ml makes more sense if you're making two at a time (7.5 ml).
I make it with El Dorado 12 year and Lillet blanc and it is my favourite cocktail by far. Flavour is strongly reminiscent of brown sugar with that rum instead of a Cuban rum
Made this with equal parts dolin dry and ferrand curaco, 3/4 oz each. Plantation 3 star for the rum. Still balanced, but a nice orange taste in the back.
I truly recommend you try it with a dark aged rum, it brings so much more character to the drink. Would suggest for most to use the mentioned curacao since the regular Coantro doesn`t quite work for me in this drink. Don`t go for the Jamaican funk rums either, if you can go Cuban definitely do so.
el presidente is probably my favourite cocktail ever. the recipe i love using is one i found on difford's site, which involves sweet and dry vermouth on top of rum, bianco vermouth, curaçao and grenadine
I once mixed this one with lillet rose simply because I had it around when someone wanted an "el presidente" - it's a very nice variation on it, like a french twist or something :D
