El Presidente

Sign up to save this recipe to your profile Sign Up Now ›
1 drink Easy
Total: Active:
1 Rating 

Ingredients (6)

  • 1 1/2 ounces light rum
  • 1/2 ounce dry vermouth
  • 1/2 ounce Cointreau
  • 1/2 ounce fresh lemon juice
  • Dash of grenadine
  • Twist of lemon peel
Try Amazon Fresh
Nutritional Information
  • Calories149
  • Fat0.04g
  • Saturated fat0.01g
  • Trans fat
  • Carbs2.24g
  • Fiber0.25g
  • Sugar0.94g
  • Protein0.09g
  • Cholesterol
  • Sodium1.76mg
  • Nutritional Analysis per serving (1 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

El Presidente

Light rum, vermouth, and grenadine are constants in the Presidente, but the fruit flavoring varies. Cuba may have secured its place in cocktail history by contributing the Cuba Libre, daiquiri, and Mojito to the world, but during its heyday sparked by Prohibition, the island’s bartenders created dozens of splendid drinks to sate the palates of the hordes of visiting tourists. The Presidente, or El Presidente, was named for the now-forgotten president of Cuba, General Carmen Menocal. Credit has been given to La Floridita’s famed bartender Constantino Ribailagua for popularizing the Presidente, but other sources point to the Vista Alegre as the first watering hole in Havana to have served it. The Savoy Cocktail Book and others call it the President. Although Herbert Hoover described the cocktail hour as “the pause between the errors and trials of the day and the hopes of the night,” and although Roosevelt’s penchant for the Dirty Martini is legend, the present era of seeming presidential cocktail indifference would beg the case for keeping the name El Presidente.

You may substitute half sweet and half dry vermouth for a sweeter drink, and as is typical of drinks with sweet vermouth, you would add a maraschino cherry to it. Light and dark rum may also be used. Some recipes call for pineapple juice. Ignore them.

Get The Cookbook

Field Guide to Cocktails

by Rob Chirico

Buy Now


  1. 1Shake the rum, vermouth, Cointreau, lemon juice, and grenadine with ice; then strain into a chilled cocktail glass. Garnish with lemon peel.
Load Comments

Recommended from Chowhound

What Makes a Wine 'Dry?'

What Makes a Wine 'Dry?'

by Pamela Vachon | If you are any self-proclaimed lover of wine, it is likely that you have used the term “dry” to describe...

Rank Your Favorite Flavored Waters
Food News

Rank Your Favorite Flavored Waters

by Jessica Learish | Among topics of socially acceptable dinner conversation, flavored water can spark some of the most...

What Is the Difference Between Jam and Jelly?
What's the Difference

What Is the Difference Between Jam and Jelly?

by Amanda Balagur | For as long we’ve been eating fruit, people have been keen to find a way to preserve in order to enjoy...