The El Presidente is a Cuban mixed drink. We report on who invented it and how to prepare it correctly according to the original recipe. There are a lot of things you can do wrong.
60 ml Dolin Blanc 30 ml Eminente Rum 3 years 5 ml Combier Triple Sec 2,5 ml D’Arbo pomegranate syrup 1 dash Angostura Bitters.
Preparation: Stirred. Sprinkle with an orange zest.
Alternatively and currently preferred by us:
60 ml Routin Blanc 30 ml Eminente 3 Rum 2,5 ml Hiebl Bitterorangengeist 2,5 ml D’Arbo Granatapfelsirup 1 dash Angostura Bitters. (orange zest)
Note: If you don’t have grenadine, raspberry works just as well. It is similar to the Clover Club cocktail, for which Robert Vermeire and Harry McElhone report that grenadine was often used instead of raspberry in London. Here it’s the other way round.
The history of El Presidente
David Wondrich writes that the El Presidente was probably invented by Constantino Ribalaigua in the mid-1910s. At the time, he was head bartender in a small café in Havana, near the Parque Central. [1-290][8][14-247]
However, there are also other opinions according to which the El Presidente is said to have come from Edwin “Eddie” Woelke. It is said that Woelke dedicated it to the Cuban president Gerardo Machado. Eddie Woelke worked at the Biltmore Hotel in New York from 1913 and left New York due to Prohibition, emigrated to Cuba and worked at the Sevilla-Biltmore Hotel in Havana, which belonged to the same owner. However, the claim that he was the inventor of the El Presidente is easily refuted. Even before his arrival in Havana, a recipe of the El Presidente appeared, and as early as 1919, the New York Evening Telegram reported that the El Presidente was the “favorite drink of the Cubans“. [1-290][8][10][11-23] There it is described as a mixture of “bacardi, granatin and French vermouth“. [5] Moreover, Gerardo Machado was not elected Cuban president until 1925. [12] Furthermore, Eddie Woelke does not lay claim to the El Presidente in his book “Barman’s Mentor”, published in 1936. David Wondrich also notes that Eddie Woelke gives two different recipes for the El Presidente in his book, one correct and one incorrect. This would be unlikely if the El Presidente really came from him. [1-290]
According to some sources, the El Presidente originated in the Bar Alegre on Calle Belascoaín, which opened sometime after 1909, but we have not been able to find reliable original evidence for this statement. [11-25]
However, the situation is quite different with Constantino Ribalaigua y Vert. According to David Wondrich, he claims to have invented the El Presidente. This is based on a text by Jack Cuddy published in 1937, which is reproduced in the book “Floridita Cocktails” published in 1939. [2-10][8][14-247]
In this book, recipes are published from the bar “La Florida”, which was run by Constantino. The bar was also a meeting place for US-Americans in Cuba, just as they met in Paris at “The American Bar”. [2-7][2-8] It was advertised as “The Cradle of the Daiquirí Cocktail“, [2-12] which, as we will show in the post about the Daiquiri, is not true. Jack Cuddy reports on Constantino: “His repertoire, I learned, Includes the three of Cuba’s most popular cocktails — Daiquirí No. 4, the President and the Pepin Rivero — all his own inventions.” [2-10]
David Wondrich considers Constantino’s claim credible because he was not known to lie about his achievements and skills. Moreover, David Wondrich says: “the drink bears Constante’s characteristic touches: elegance, smoothness, harmony, an unusual deliciousness.” [1-291]
However, in the same year, 1937, an article appeared according to which the El Presidente was invented in 1912 by a bartender in Chicago. However, this statement can neither be confirmed nor refuted. [14-247][14-248]
The oldest published recipe of the El Presidentes, David Wondrich further reports, dates from 1915, in John B. Escalante’s “Manual del cantinero”. [1-291][8][14-247] The author of this book was Spanish and had previously worked in New York. [14-247]
The Oxford Companion writes that the information on Constantino’s early years is only fragmentary and often contradictory and comes to the following conclusion: he was born in 1888 in Lloret de Mar, not far from Barcelona, and emigrated with his family to Havana. At the age of 16, he apprenticed to his father, who was a bartender at the Piña de Plata. Sometime between 1898 and 1907, the Piña de Plata became La Florida, and Constantino began working there in either 1912 or 1914. Its owners, the Sala Pareda family, also from Lloret de Mar, sold the property in 1918 and Constantino stayed on. [1-291][11-22][13-121][14-589] It is important to know this CV, because it will still play a weighty role.
In a 2012 article, David Wondrich writes that the El Presidente was named after Mario Garciá Menocal, who was Cuban president from 1913 to 1921. [5][14-248] He also says that the drink was soon one of the most popular beverages in the USA, not only during Prohibition but also afterwards. [5] It was held in high esteem and was described as the “aristocrat among cocktails”. [5][7] Basil Woon wrote in his 1928 book “When it’s Cocktail Time in Cuba”: “The two other cocktails mostly in demand in Havana are the presidente and the Mary Pickford. The presidente is made with half bacardi and half French vermouth, with a dash of either curaçoa or grenadine. It is the aristocrat of cocktails and is the one preferred by the better class of Cuban.”[9-40]
David Wondrich also considers the El Presidente to be an aristocrat. [5] He discovered the drink for himself around 2002, and at that time he would not have made this statement. None of the recipes he tried that had been handed down had anything aristocratic about them; they were mediocre at best. Rum and dry vermouth in equal parts, supplemented with a little grenadine, “was thin and awkward-tasting“. More rum and less vermouth brought no improvement. Replacing or supplementing the grenadine with some curaçao did not produce a better result either. So David increased the proportion of curaçao significantly, as suggested in some recipes; this made the drink fuller-bodied, but at the same time it “hijacked the flavor”, as he puts it, and made everything too sweet. Even using a real, hand-imported Cuban rum made no difference. David Wondrich finally gave up, thinking that the popularity of the El Presidentes was some inexplicable phenomenon of time and place. [5]
But it’s not just us, David Wondrich has also learned a lesson: generally, drinks were popular for a reason. If you can’t find the reason, you’re probably doing something wrong. With this realisation, he turned to the El Presidente again around 2012 and discovered something he had overlooked until then: Not only the oldest Cuban recipe from the “Manual del Cantinero” published in 1915 stated that one should use a Vermouth de Chambery. Léon Pujol and Oscar Muñiz also demanded this in 1924, as did the official manual of the Cuban bartenders’ association in 1928 and – quite significantly – the presumed inventor of the El Presidente in 1934.[5]
Vermouth de Chambery is a style of vermouth in its own right. Dolin Blanc is a representative of this style, and Dolin is the most important supplier of this type of vermouth today. [5] So David Wondrich dared to try again, this time with Dolin Blanc, and – “Eureka! El Presidente, as it was meant to be. Rich and lightly sweet yet still refreshing, with layers of flavor that are fully integrated into a whole that’s greater than the sum of its parts. There’s your aristocrat.” [5]
Is David Wondrich exaggerating with this statement? No. We also had this eureka experience. Dolin Blanc is the key. And for us, also the recipe from 1915. Regarding the grenadine, David Wondrich makes a very correct remark: namely, he thinks that one should only use a little grenadine, that it is not so much part of the recipe for aromatic reasons, but only responsible for a slight colouring. [1-292]
Diplomatic tensions
Before we turn to the different variations of the El Presidente, we should look at a situation in which the El Presidente played a role and led to diplomatic complications. It is best to let an original source have its say. The Buffalo Evening news reported in 1928: “Alcoholic Menu Will Test Coolidge at Havana Dinner. City Wonders if He’ll Choose Prohibtion or Etiquette in Answering Toasts in His Honor. HAVANA, Jan. 10. – Calvin Coolidge, President of the greatest prohibition country in the world, will be confronted by a problem of social etiquette as delicate as any political problem he has ever faced when he sits down to a dinner tendered in his honor by President Gerardo Machado of Cuba at the presidential palace Jan. 16. To drink or not to drink will be the problem. The presidential dinner, the social highlight of the Sixth Pan-American conference, in conformity with the established custom of latin-American countries, will be wet – dripping, wet. The dust and the cobwebs of years are being removed from the bottles of the finest wines and liquors the palace holds. The most expert talent that Havana can boast, in the person of Otto Precht, wine steward of the Sevilla-Biltmore hotel, connoisseur of fine wines and expert blender of liqueurs, will be called into service to minister thirsty throats. Here’s a Presidential Tempter. Precht has had 22 years’ experience with the Bowman hotel organization and was moved to Havana eight years ago when the United States went dry. Here is one concoction: Two dashes of Grenadine. Two dashes of Curacao liquor. One jigger of Bacardi (1873). One jigger of French vermouth. Squeeze the peel of an orange to bring out the oil and drop it into the glass. Result – El Presidente cocktail – favorite drink of the sports-loving president of Cuba, and the first test to which President Coolidge will be put. Will the president drink it? Those who know Otto’s “El Presidente” predict he will – if he tastes it. Otto is modest, he says nothing, but in his years of experience he has had ample opportunity to learn his patrons. Those who know President Coolidge predict he will not. There is nothing in the rules of etiquette at a state dinner that makes participation in the opening cocktail obligatory. … The problem of social etiquette will arise when the champagne is reached. Then, according to custom, toasts to the presidents will be the order. Latin-American nationals do not toast their presidents with water. …” [15]
As was to be expected, President Coolidge refused to drink the El Presidente. [14-247]
The different variants
There is one thing everyone agrees on: The El Presidente is a Cuban drink. However, opinions differ as to how it is prepared. In order to achieve more clarity, we propose to first look at the first Cuban recipes.
1915: John B. Escalante in „Manual del cantinero“
2 parts Vermouth de Chambery
1 part Bacardí rum
0.5 teaspoon grenadine
a few drops of curaçao
a few drops of Angostura Bitters
1 orange zest (stirred in)
1 cherry as garnish
1924: León Pujol & Oscar Muñez in „Manual del Cantinero“
one half Bacardí rum
one half Chambery
a little grenadine or curaçao
orange zest and cherry as garnish
1927: Anonymus in „El arte de hacer un cocktail“
one half rum
one half French vermouth
a few drops of grenadine
a few drops of curaçao
orange zest as garnish
1928: Buffalo Evening News
one jigger of Bacardi (1873)
one jigger of French vermouth
Two Dash curaçao
two dashes of grenadine
orange zest as garnish
This is not a Cuban publication, but still worth including here. The newspaper article is about the US President’s meeting with the Cuban one in Havana. The El Presidente was served at the meeting and the recipe is kindly given.
1930: Gerardo Corrales in „Club de Cantineros de la Republica de Cuba“
one half rum
one half Chambery
1 teaspoon grenadine
orange zest and cherry as garnish
1931: Blanche Z. De Baralt in „Cuban Cookery“
half Bacardi rum
half French vermouth
a few drops of grenadine
orange zest and cherry as garnish
What is an El Presidente?
If we abstract these first Cuban recipes, we find that the main ingredients of the El Presidente are a rum, preferably probably one from Bacardi, and French vermouth, preferably one from Chambery. Rounding out the El Presidente are grenadine and curaçao, either added individually or together. Optionally, a bitter can be used, Angostura Bitters are recommended. Cherry and orange zest are used as garnish, although the cherry may be omitted.
Whatever exactly an El Presidente is, it should be within this framework; anything else is no longer authentic, is no longer an El Presidente despite having the same name.
Analysis of the passed down recipes
The variants
We have analysed the handed-down recipes against this background. If we leave aside the question of the garnish, we can see that the following basic recipes exist:
rum + vermouth + citrus juice + (curaçao, grenadine, bitters)
something completely different
El Presidente – Other variants.
We must ignore these last basic recipes. They may have the name Presidente or similar in their name, but they are too far away from the original. They are either a plain Rum Manhattan, mistakenly contain maraschino or citrus juice, or are something completely different.
In our recipe collection at the end of this post, we have also included those recipes that are not just called El Presidente, but also President or similar.
The Rum
As a drink originating from Cuba, one would think that a Cuban rum would also be used. What do the statistics say?
El Presidente – Rum.
We can clearly see that in the early years a Cuban rum was always called for, mostly a Bacardi rum, but gradually other styles of rum came into play, so that from 1960 onwards only 20 per cent of recipes actually called for a Cuban rum.
The vermouth
El Presidente – Vermouth.
The question of vermouth is also interesting. Which one should be used? The earliest Cuban recipes agree: it must be a vermouth from Chambery. Dolin Blanc is a contemporary representative of this style. But in the course of time, this style became less and less demanded. Instead, people increasingly went over to simply asking for a French or dry vermouth, sometimes explicitly for Noilly Prat. However, simply a vermouth was also suggested without specifying it in more detail, and variants with Italian vermouth are also present.
However, the choice of the right vermouth is crucial for the El Presidente. It must be a Vermouth de Chambery, otherwise it is less well.
The ratio of rum to vermouth
In discussions about the El Presidente, there is always the question of what the ratio of rum to vermouth should be. Nowadays, it is probably customary to use a lot of rum and little vermouth.
El Presidente – Rum to vermouth ratio.
However, this was not the case in the past, as a look at the old recipes reveals. It is noticeable that the vermouth content became smaller and smaller over the course of time. In our post about the Brooklyn Cocktail we went into more detail about the reasons for this.
On average, the recipes show what we encounter again and again: Today, people prefer two parts rum to one part vermouth. The oldest recipe, however, sees it exactly the other way round: two parts vermouth to one part rum.
Which variant should one give preference to?
We had shown that there are different variations of El Presidentes. Rum and vermouth are always included, plus grenadine and curaçao, either together or separately, and optionally you can also add a bitter.
Constantino is said to have invented the El Presidente. Does he give us a clear instruction? His recipe from 1939 reads:
1/2 Ama Vermouth 1/3 Bacardí Carta Oro. 1/2 Teaspoonful of Curacao. Crushed ice. Cool well and strain. Serve with cherries and a peel of orange.[2-58]
But there are also alternative specifications, for example from the years before. There, a Chambery vermouth and Bacardi Gold are used in equal parts. [16] We can conclude from this that even the presumed inventor was variable in his recipe. Conversely, this means that the other Cuban recipes may also be valid.
What stands out? To be fair, we are only comparing with the earlier Cuban recipes, since we may assume with these that they are relatively close to the original, if there is such a thing. So the recipes under consideration are:
1915: John B. Escalante in „Manual del cantinero“
1924: León Pujol & Oscar Muñez in „Manual del Cantinero“
1927: Anonymus in „El arte de hacer un cocktail“
1928: Buffalo Evening News
1930: Gerardo Corrales in „Club de Cantineros de la Republica de Cuba“
1931: Blanche Z. De Baralt in „Cuban Cookery“
Constantino specifies “Bacardí Carta Oro” as the rum, the others Bacardí three times, Bacardi 1873 once, rum twice. Constantino uses only curaçao, the others three times curaçao and grenadine, once curaçao or grenadine, twice grenadine. Constantino garnishes with cherry and orange zest, the others garnish three times with cherry and orange zest, once only with cherry with the zest stirred in, twice only with orange zest.
None of the older Cuban recipes is identical to his, which is quite surprising, but need not be unusual, since he himself was flexible in the design of the recipe. Let’s take a look at the differences and think about them:
The Bacardi company was founded in 1862. [4] Carta Oro is a golden rum that was already produced in 1862. Today, it is blended from 14 different rums that are between one and two years old. [3]Bacardi 1873 is today a rum aged for three to five years and came on the market in 1873. [17] Bacardi’s Carta Blanca was originally called “Ron Superior” and is the “original” light white rum, first produced in 1862. This is also blended from 12 to 24 month old rums, but then filtered with charcoal. [6] This process was something new, a process with which Bacardi became successful and thus founded a new style of rum, that of the easy-drinking Cuban rum.
As El Presidente is a Cuban mixed drink, and certainly the idea when preparing it should be to use a light Cuban style rum, perhaps one should not use Carta Oro. This was (at least in the past) certainly the more traditional rum, and certainly not Bacardí’s premium product. Why Constantino chose this one we will never know. Either because he really preferred its aroma, or because it was cheaper to buy and so the profit margin was greater. So everyone may decide for himself which Cuban rum he prefers. On the other hand, we should take into account that even at the reception of the President not a Carta Blanca but a Bacardi 1873 was used, at least this is what the newspaper article already quoted suggests. All this leads to the conclusion that it does not really matter which rum is used, but it should be in the Cuban style and may be aged for a few years.
There is no question about which vermouth to use. For the reasons already mentioned by David Wondrich, it must be a vermouth from Chambery; our own experiments confirm this unreservedly.
The ratio of rum to vermouth can be kept flexible; it should be somewhere between 1:2 and 1:1; this is what the oldest recipes suggest. We decided on two parts of vermouth, because this makes the El Presidente more refreshing, lighter and, in our opinion, also more aristocratic.
When using grenadine and curaçao, it becomes more difficult. Here you can only trust your own sense of taste and mix your own recipe. We have compared the following recipes with each other:
The oldest recipe: 60 ml Dolin Blanc; 30 ml Havana 3 years; 2.5 ml Grenadine; 5 ml Curaçao; 1 Dash Angostura Bitters.
Constantes version: 50 ml Dolin Blanc; 50 ml Havana 3 years; 5 ml grenadine.
Constantes version, varied: 50 ml Dolin Blanc; 50 ml Havana 3 years; 2.5 ml grenadine; 5 ml curaçao.
We found the 1915 recipe the most successful. It is refreshing, the small dash of Angostura bitters rounds off well without being too obvious. Two parts vermouth are clearly an advantage. We decided against Pierre Ferrand for the curaçao, which is by no means bad, but the Combier Triple Sec gives a fresher, lighter result, which in our view suits the drink very well. Its aromas go better with the light flavours of the vermouth and rum.
The question is, of course, whether the Angostura bitter, as we postulate it, is a permissible component of the El Presidente at all. From a purely statistical point of view, the answer to this question is clearly “no”. Only the oldest recipe uses a bitter. But since it is the oldest recipe and also from Cuba, we consider it permissible to decide in favour of it. The result clearly speaks in favour of it.
Another not entirely unimportant aspect is that concerning orange zest and cherry. The oldest recipe says that the orange zest should be stirred in, the others merely splash orange oils over the strained drink. As experience with the Deshler Cocktail shows, a zest that is stirred or even shaken along can make all the difference. So we tried it out. Without orange zest, the El Presidente lacks something. If you stir in the zest, it gets better, but we find that the orange flavours dominate too much and since they are equally distributed everywhere, there is also a certain boredom. But if you just add the oils, you first perceive them through your nose, then you taste them, they interact with the drink, and it is much more fun that way.
Sources
David Wonrich: Imbibe! 2. Auflage. ISBN 978-0-399-53287-0. 2015.
1891 Harriet Anne De Salis: Drinks à la Mode. Seite 15. President.
Beat the yolks of two eggs with four ounces of powdered sugar, add a tablespoonful of orange- flower water, the like quantity of orange syrup and a teaspoonful of lemon juice divide into two tum- blers and fill with boiling water.
1910 Anonymus: 101 Drinks and How to Mix Them. President.
It requires a great man to drink this down with grace and savior faire. We once served it to a Vice-President, but he couldn’t take it. Since then, he’s been trying very hard to be come a President because he wants to try this drink again. Equal parts of Bacardi Dash of Curacao Rum and Italian Ice and stir very gently Vermouth
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 167. President.
President, für 2 Personen. Schlage 2 Eigelb mit 2 Löffel ff. Zucier, füge hinzu: 1 Eßlöffel Orangeblütenwasser, 1 Eßlöffel Orange-Sirup, und 1 Teelöffel Citronen-Saft gebe in 2 erwärmte Punschgläser und fülle auf mit h eißem Wasser.
1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. President Cocktail.
One-third French Vermouth, N. P. Two-thirds Gordon Gin. Two dashes Chartreuse Yellow. Orange Peel. Frappe and strain into cocktail glass. Use short straw.
1915 John B. Escalante: Manual del cantinero. Seite 27. Presidente Cocktail.
(President cockteil) USE UN VASO DE LOS DE REFRESCO Echese la necesaria cantidad de hielo gordo para me- [ …. ] vaso, y agréguese: [Curaçao] . . . . . . . . . . . . . Unas gotas. Angostura bitters . . . . . . . . . . Unas gotas. [Granadina ?] o sirope blanco . . . . 1/2 cucharada. [Naranja ?] . . . . . . . . . . . . . . 1 corteza. Vermouth chambery . . . . . . . . . . 2 partes. Ron Bacardí . . . . . . . . . . . . . 1 parte. Mézclese todo con una cuchara, cuélese en una copa de las de cocktail, y sírvase con una cereza.
1916 Count Benvenito Martini: Cocktail-ology. President Cocktail.
3 parts Rum 1 part Grenadine 1-4 part Orange juice Shake well and strain into cocktail glass. I’d rather drink this than be President! That’s not the right quota- tion, but it’s true!
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 25. President Cocktail.
1 jigger Bacardi Rum 4 slices Orange 2 dashes Grenadine Shake well in a mixing glass with cracked ice, strain and serve.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 100. President.
Mettete nel vostro bicchierone 1 cuc- chiaio di zucchero con: 1 bicchiere a madera di Rhum 1/2 bicchiere a liquori di sciroppo di Lamponi 1/2 bicchiere a liquori di Curacao rosso 1 bicchiere a liquori di succo di limone. Riempite il bicchiere di ghiaccio sminuz- zato e rimescolate ornando di frutta di sta- gione. Servite con paglie.
1922 M. E. Steedman: Home-made Beverages and American Drinks. Seite 85. President.
Put the beaten yolk of a fresh egg, 1 oz. castor sugar, a dessert-spoonful each of orange syrup and orange-flower water, and a teaspoonful of lemon juice into a tumbler, and fill it up with boiling water.
1924 A. Brehmer: Das Mixerbuch. Seite 173. President.
Man schlage 2 Eier mit 112 g Zucker nehst je 1 Eßlöffel voll Orangenblütenwasser, Apfel- sinen- und Zitronen-Sirup gut durcheinander und gieße kochendes Wasser darauf.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 44. Presidente Cocktail.
En un vaso grande con hielo, échese un chorro de Chartreuse, media co- pa de Dry Gin (ginebra inglesa) y media copa de Jérez seco; revuélvase y sírvase en copa de cocktaill con una aceituna.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 14. Presidente.
1|2 Ron bacardí. 1|2 Chambery. Poquina granadina, o curacao mejor. Sírvase en copa de cocktail, con cáscara de naranja y una guinda.
1924 M. E. Steedman & C. H. Senn: President. Seite 34. President.
Put the beaten yolk of a fresh egg, 1 oz. castor sugar, 1 dessertspoonful each of orange syrup and orange-flower water, and 1 tea- spoonful lemon juice into a tumbler, and fill it up with boiling water.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 48. President Cocktail.
Glass of Bacardi Rum, juice of 1/4 orange, 2 dashes of Grenadine. Shake and strain.
1927 Anonymus: El arte de hacer un cocktail. Seite 59. Presidente.
1/2 de ron. 1/2 vermouth francés. Gotas de granadina. Revuélvase cuélese y sírvase adornado con cáscara de naranja.
1927 Anonymus: El arte de hacer un cocktail. Seite 59. Presidente Machado.
1/2 de ron. 1/2 vermouth francés. Gotas de granadina. Gotas de Curacao. Revuélvase, cuélese y sírvase con casca- ra de naranja.
1927 Judge Jr.: Here’s How!. Seite 17. The President.
THIS is a Cuban catastrophe, so easy with the whip: 2/3 Gordon water; 1/6 pineapple syrup; 1/6 lime juice; a dash of rum flavoring extract.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 82. Le Président.
1/3 Gin, 1/3 Fine, 1/3 Kummel. 2 traits d’angustura. Shaker. Communiqué par L. F. R.
1927 Pedro Chicote: El bar americano en España. Seite 68. Presidente-Cocktail.
Prepárese en un gran vaso: 4 gotas de Angostura. 8 – de curaçao. 1/2 copita de ron Bacardi. 1/2 – de vermut Noylli Prats. Agítese muy bien y sírvase en copa de cocktail.
1928 Basil Woon: When it’s Cocktail Time in Cuba. Seite 40. Presidente.
The presidente is made with half bacardi and half French vermouth, with a dash of either curaçoa or grenadine. It is the aristocrat of cocktails and is the one preferred by the better class of Cuban.
1928 Buffalo Evening News, Seite 2. El Presidente.[15]
Two dashes of Grenadine. Two dashes of Curacao liquor. One jigger of Bacardi (1873). One jigger of French vermouth. Squeeze the peel of an orange to bring out the oil and drop it into the glass.
1928 Pedro Chicote: Cocktails. Seite 208. Presidente-Cocktail.
Prepárese en un gran vaso: 10 gotas de granadina. 1/2 copita de ron Bacardi. 1/2 – de vermut Noilly Prats. Agítese muy bíen y sírvase en copa de cocktail.
1929 Frank Shay: Drawn form the Wood. Seite 182. Présidente.
Equal parts Rum Bacardi and Italian Vermouth Dash of Curacoa Ice and stir very gently
1929 Juan A. Laser: Libro de cocktail. Seite 15. Presidente Cocktail.
Use la copa fríia Tres cuartas partes de Ron Bacardí. Una cuarta parte de Vermouth Dolín o Ama. Unas gotas de granadina. Revuelvalo bien en un vaso con dos trozos de hielo, cuélelo y sírvalo en la copa de Cocktail fría, agregándosele una cascarita de naranja y una cereza.
1929 Juan A. Laser: Libro de cocktail. Seite 15. Presidente Cocktail (seco).
Use la copa fría Una tercera parte de Vermouth Noilly Prat. Dos terceras partes de Ron Bacardí. Dos gotas de Orange Bitter. Revuélvalo bien en un vaso con dos trozos de hielo, cuélelo y sírvalo en la copa de Cocktail fría, agregándole una cascarita de naranja enrollada.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 41. President Cocktail.
Use a chilled glass 3/4 Parts Bacardi Rum. 1/4 Dolin or Ama Vermouth. A few drops of grenadine. Stir well in large glass with two pieces of ice. Strain and serve in chilled cocktail glass adding slice of orange rind and Maraschino cherry.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 41. President Cocktail (Dry).
Use a chilled glass One third part Vermouth Noilly Prat. Two Thirds part Bacardi Rum. Two drop Orange Bitters. Stir well in large glass with two pieces of ice. Strain and serve in chilled cocktail glass adding slice of twisted rind of orange.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 63. Presidente.
2 parts Bacardi Rum 1 part French Vermouth Grenadine to taste Serve with a slice of twisted orange peel and a cherry.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 61. President.
And rightly named. Only a great man can handle this one with the proper grace and savoir faire. We served it to a Vice-President once, and the old boy just couldn’t quite make it. Since then he has been trying hard to become a president, be- cause he says he’d like to try again.
Equal parts Rum Bacardi and Italian Ver- mouth Dash of Curaçao Ice and stir very gently
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 57. Presidente Cocktail.
1/2 vermouth Chambery. 1/2 ron. Cucharadita de granadina. Revuélvase. Adórnese con una cereza y cáscara de naranja.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 128. President Cocktail.
2 Dashes Grenadine. The Juice of 1/4 Orange. 1 Glass Bacardi Rum. Shake well and strain into cocktail glass.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 28. President Cocktail.
Fill the shaker half full of broken ice and add: 1/3 of French Vermouth 1/3 of Bacardi Rum 1/3 of Pineapple juice 2 dashes of Grenadine syrup. Shake well and strain into a cocktail glass.
1930 Pedro Chicote: La ley mojada. Seite 220. Presidente-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de granadina. Unas gotas de curagao. 1/2 copita de ron Bacardí. 1/2 — de vermut Noilly Prats. Agítese muy bien y sírvase en copa de cocktail, con una guinda y una corteza de naranja.
Pedro Chicote: La ley mojada. 1930, page 220. Presidente-Cocktail.
1931 Blanche Z. De Baralt: Cuban Cookery. Seite 121. Presidente Cocktail.
One half Bacardi Rum One half French Vermouth A few drops Grenadine Stir well in large glass with two pieces of ice. Strain and serve in well chilled cocktail glass, adding a twist of orange peel and a Marasquino cherry.
1931 Dominique Migliorero: L’Art du Shaker. Seite 52. Presidente Cocktail.
1932 Anonymus: Sloppy Joe’s Cocktails Manual 1931-32. Seite 11. Cuban President.
1 Part of Rum. 1 Part of Noilly Prat Vermouth. Drops of Grenadine Drops of Curaçao. Stir up, put in a cherry, a slice of Orange, and ser- ve in a Manhattan glass.
1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-33. Seite 11. Cuban President.
1 Part of Rum. 1 Part of Noilly Prat Vermouth. Drops of Curacao. Drops grenadine. Stil up, punt in a cherry, a peel of Orange, and serve in a Manhattan glass.
1932 Jimmy: The Green Cocktail Book. Seite 63. Presidente.
2 parts Bacardi Rum 1 part French Vermouth Grenadine to taste. Serve with a slice of twisted orange peel and a cherry.
1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 14. Presidente.
Bacardi, 2 parts Italian Vermouth, 2 parts French Vermouth, 2 parts Curacoa, 12 dashes . Angostura Bitters, 12 drops Shake well with ice, strain into glasses, garnish with a maraschino; serve. This gives 6 servings. As a side-kick, fill celery stalks with a paste made of Roquefort Cheese, cream and chopped pimento.
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 14. Presidente.
Bacardi, 2 parts Italian Vermouth, 2 parts French Vermouth, 2 parts Curacoa, 12 dashes . Angostura Bitters, 12 drops Shake well with ice, strain into glasses, garnish with a maraschino; serve. This gives 6 servings. As a side-kick, fill celery stalks with a paste made of Roquefort Cheese, cream and chopped pimento.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. Cuban President.
1 Part of Rum. 1 Part of Noilly Prat Vermouth. Drops of Curacao. Drops grenadine. Stil up, punt in a cherry, a peel of Orange, and serve in a Manhattan glass.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. American President.
1 Part of Rum. 1 Part of Noilly Prat Vermouth. The juice of a Lemon Drops of Grenadine. Drops of Curacao. Shake with cracked ice, put in a cherry and serve in Manhattan glass.
1933 Antonio Josa: Cocktelera Universal. Seite 39. Presidente Cocktail.
Cinco gotas de jarabe de Grenadina. El jugo de media naranja. 2/3 de Ron Bacardi.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 7. El Presidente.
1/2 jigger of Bacardi 1/2 jigger of vermouth Chambery 1 dash of grenadine Cracked ice. Stir well. Twist of orange peel on top.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 128. President Cocktail.
2 Dashes Grenadine. The Juice of 1/4 Orange. 1 Glass Bacardi Rum. Shake well and strain into cocktail glass.
1934 Anonymus: Angostura Recipes. Seite 30. El Presidente Cocktail.
as mixed at LONGCHAMPS 1/4 Curaçao. 1/4 Italian Vermouth 1/2 White Bacardi Stir. Serve with a Maraschino Cherry.
1934 Anonymus: Bar La Florida, Cocktails. Presidente Cocktail.
1/2 Vermouth Chambery. 1/2 Chambery Bermouth 1/2 Bacardí Oro. 1/2 Bacardi Gold. 1/2 Cucharadita de Cura- 1/2 Teaspoonful of Cura- cao. cao. Hielo menudo. Crushed ice. Enfríese perfectamen- Cold well and strain. te y cuélese. Sírvase con guindas y Serve with cherris and una corteza de na- a peel of orange. ranja.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. Cuban President.
1 Part of Rum, 1 Part of Noilly Prat Vermouth. Drops of Curacao. Drops grenadine. Stil up, punt in a cherry, a peel of Orange, and serve in a Manhattan glass.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. American President.
1 Part of Rum. 1 Part of Noilly Prat Vermouth. The juice of a Lemon Drops of Grenadine. Drops of Curacao. Shake with cracked ice, put in a cherry and serve in Manhattan glass.
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 114. Presidente.
1/2 Bacardi and 1/2 French vermouth, with a dash of either Curacao or Grenadine. Ice, shake well and serve in cocktail glass. (Original Cuban recipe.)
1934 G. F. Steele: My New Cocktail Book. Seite 92. El Presidente.
1934 Magnus Bredenbek: What Shall We Drink. Seite 27. President Cocktail.
The President Cocktail, as usually given, although there are many variations, is mixed in tumbler with ice, like this: Pour in one and a half ounces each of Bacardi Rum and Italian sweet Vermouth, two squirts of Curacao or Arrack, stir gently and strain into cocktail glass. The other variations substitute Jamaica Rum, or Scotch Whisky and some even use Benedictine for the Rum. Do whatever you please. It’s your privilege — and liquor.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 146. President Cocktail.
1 Jigger Bacardi Rum 4 Slices Orange 2 Dashes Grenadine Shake well with cracked ice and strain. Use glass number 2
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 114. Presidente.
1/2 Bacardi and 1/2 French vermouth, with a dash of either Curacao or Grenadine. Ice, shake well and serve in cocktail glass. (Original Cuban recipe.)
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 138. President.
1935 Adrian: Cocktail Fashions of 1936. Seite 59. Presidente.
1/2 jigger French vermouth. 1/2 jigger rum. Barspoon of grenadine. Stir with a spoon. Serve with twisted orange peel and cherry.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 131. Presidente.
One-half Bacardi One-half French Vermouth One dash Grenadine (shake or stir) Twist Orange Peel on top
1935 Anonymus: Bar La Florida Cocktails. Seite 48. Presidente Cocktail.
1/2 Vermouth Chambery. 1/2 Chambery Bermouth 1/2 Bacardí Oro. 1/2 Bacardi Cold. 1/2 Cucharadita de Cura- 1/2 Teaspoonful of Cura- cao. cao. Hielo menudo. Crushed Ice. Enfríese perfectamen- Cool well and strain. te y cuélese. Sírvase con guindas y Serve with cherries and una corteza de na- a peel of orange. ranja.
1935 Anonymus: Fancy Drinks. Seite 15. El Presidente Cocktail.
1/4 Curacao 1/4 Italian Vermouth 1/2 White Cuban Rum Stir, serve with a Maraschino cherry.
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 11. Cuban President.
1 Part of Rum. 1 Part of Noilly Prat. Vermouth. Drops of Curacao. Drops of Grenadine. Stir put in cherry, a peel of Orange, and serve in a Manhattan glass.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 213. Presidente.
Three-fifth Trinidad Rum Two-fifth Italian Vermouth Two or three dashes Cointreau
1935 Leo Cotton: Old Mr. Boston. Seite 102. Presidente Cocktail.
1 Jigger Rum Juice of 1/2 Lime 2 Dashes Grenadine Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 127. President.
3/4 Bacardi Rum 1/4 Orange Juice 4 ds. Grenadine
1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. Cuban President.
1 Part of Rum. 1 Part of Noilly Prat. Vermouth. Drops of Curacao. Drops of Grenadine. Stir put in cherry, a peel of Orange, and serve in a Manhattan glass.
1936 Bill Edwards: Drinks. Seite 57. Presidente.
2 parts Bacardi Rum 1 part French Vermouth Grenadine to taste Serve with a slice of twisted orange peel and a cherry.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 180. Presidente Cocktail.
3 glasses rum 1 teaspoon grenadine 3 glasses French vermouth 1 teaspoon curaçao Serve with a cherry and aslice of orange in each.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 37. Presidente.
In mixing-glass: a dash of Cura- çao, a dash of Grenadine, half Chambery Vermouth, half Ba- cardi; stir well and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 327. Presidente Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. Una cucharadita de jarabe de Granadina Fortuny. 1/3 parte de Vermouth Francés Noilly Prat. 1/3 parte de Ron Charleston. 1/3 parte de Ron Bacardi. Agítese, cuélese y sírvase en copa de 100 gramos.
1937 Anonymus: Bar Florida Cocktails. Seite 53. Presidente Cocktail.
1/2 Vermouth Chambery. 1/2 Chambery Vermouth. 1/2 Ron “Marti” (Oro). 1/2 “Marti” Rum (Gold 1/2 Cucharadita de Cura- label). cao. 1/2 Teaspoonful of Cura- Hielo menudo. cao. Enfríese perfectamente y Crushed ice. cuéIese. Cool well and strain. Sírvase con guindas y una Serve with cherries and a corteza de naranja. peel of orange. Crushed ice.
1937 Anonymus: Bar Florida Cocktails. Seite 54. Presidente Menocal Special.
En un vaso de 8 onzas In a glass of 8 ounces put póngase hierba buena abun- plenty of Mint leaves. dante. Una cucharadita de azú- 1 Teaspoonful of sugar. car. Varias gotas de limón. Several drops of Lemon Estrújese bien la hierba juice and crushed mint lea- buena. ves. 2 Onzas de Ron “Marti”. 2 Oz. “Marti” Rum. Llenese el vaso de hielo menudo y adórnese con un Fill glass with crushed ice; ramito de hierba buena en- serve with Pepper-mint and tero y dos guindas. two cherries.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 53. Presidente Cocktail.
1/2 PICARD vermouth. 1/2 YUCAYO rum. A teaspoonful of granadine. Dress with a cherry and a orange peel.
1937 John R. Iverson: Liquid Gems. Seite 49. El Presidente Cocktail.
Shaker — ice 1 oz. Bacardi Rum 1/4 oz. French Vermouth 1/4 oz. Curacao 1/4 oz. Grenadine Shake, strain and serve in cocktail glass. No decoration. Observations This has power, poise, and taste; An aristocrat among cocktails.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 115. Presidente Cock-Tail.
Media parte vermouth AMA. Media parte BACARDI. Una cucharadita granadina. Revuélvase. Adórnese con una guinda y cáscara de na- ranja.
1938 Anonymus: Cocktails. Seite 14. Presidente Cocktail.
1/2 Jigger Bal Cardinal 1/2 Jigger Italian Vermouth 1 Dash Creme de Cacao
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 11. Cuban President.
1/2 oz. of Rum. 1/2 oz of Noilly Prat Vermouth. Drops of Curacao. Drops of Grenadine. Stir put in cherry, a peel of Orange, and serve in a Manhat- tan glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 20. Presidente.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 135. President Cocktail.
2 dashes Grenadine Juice of 1/4 Orange 1 jigger Cuban Rum Shake well Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 64. El Presidente Cocktail.
Dans le shaker: 1 jet de grenadine, 1/3 de Vermouth Chamberry, 2/3 de Bacardi. Agiter et servir.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. Cuban Presidente.
1/2 jigger rum 1/2 jigger French dry vermouth 1 teaspoon grenadine sirup 1 dash curaçao Rum first in the barglass, then the vermouth, curaçao, and sirup. Put in the ice. Stir (never shake). After straining into the serving glass, add a piece of orange peel. This is the drink to toast the Cuban presidente (who ever he may be at the present moment). A heady salute for a nation’s head. It might be mentioned that some prefer their presidente with grenadine only and without the curaçao.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. New Orleans Presidente.
1 tablespoon grenadine sirup 1 jigger rum 1 tablespoon orange juice Shake with ice, lots of it cracked fine, and strain into a cocktail glass.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. Americans Presidente.
1 pony rum 1 pony French dry vermouth 1 lemon — juice only 1 dash curaçao 1 dash grenadine sirup Proceed as with the Cuban presidente and drop a maraschino cherry into the cocktail glass before straining the mixture into it. Today several brands of rum, made from Louisiana sugar cane molasses, are finding favor . . . even among those who have long believed that rum, to be good, must come from Cuba, Jamaica, or Puerto Rico.
1939 Anonymus: Bar La Florida Cocktails. Seite 55. El Presidente.
1/2 Vermouth Chambery. 1/2 Chambery Vermouth. 1/2 Bacardí. 1/2 Bacardi. 1/2 Cucharadita de Curacao. 1/2 Teaspoonful of Curacao. Hielo menudo. Crushed ice. Enfríese perfectamente y Cool well and strain. cuélese. Serve with cherries and a Sírvase con guindas y una peel of orange. corteza de naranja.
1939 Anonymus: Bar La Florida Cocktails. Seite 55. Presidente Menocal Special.
En un vaso de 8 onzas pón- In a glass of 8 ounces put gase hierba buena abun- plenty of Peppermint dante. leaves. Una cucharadita de azúcar. 1 Teaspoonful of sugar. Varias gotas de limón. Several drops of Lemon Estrújese bien la hierba juice and crushed mint buena. leaves. 2 Onzas de Bacardí. 2 Ounces Bacardi. Llénese el vaso de hielo Fill glass with crushed ice; menudo y adórnese con un serve with Pepper-mint ramito de hierba buena and two cherries. entero y dos guindas.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 50. Presidente Cocktail.
1/2 Vermouth Blanco. 1/2 White Vermouth 1/3 Bacardí, Carta Oro. 1/3 Bacardí, Carta Oro. 1/2 Cucharadita de Curacao. 1/2 Teaspoonful of Curacao. Hielo menudo. Crushed ice. Enfríese perfectamente y cué- Cool well and strain. lese. Serve with cherries and a peel Sírvase con guindas y una cor- of orange. teza de naranja.
1939 Anonymus: Floridita Cocktails. Seite 58. Presidente Cocktail.
1/2 Vermouth Ama. 1/2 Ama Vermouth 1/3 Bacardí Carta Oro. 1/3 Bacardí Carta Oro. 1/2 Cucharadita de Curacao. 1/2 Teaspoonful of Curacao. Hielo menudo. Crushed ice. Enfríese perfectamente y cué- Cool well and strain. lese. Serve with cherries and a peel Sírvase con guindas y una cor- of orange. teza de naranja.
1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 9. President.
1/2 French Vermouth 1/2 of Rum. The juice of a lime. Drops of Grenadine. Stir put in cherry, a peel of Orange, and serve in a Manhattan glass.
1939 Charles H. Baker, Jr.: The Gentleman’s Companion, Volume II. Seite 99. The Habana Presidente.
THE HABANA PRESIDENTE, now KNOWN to MANY, but SOUND ENOUGH in ITSs OWN RIGHT for LISTING in any SPIRITUAL VOLUME This has long been one of Cuba’s favourite drinks and every visit- ing Americana should go to La Florida and get one from head- quarters. The mix is simple and satisfying …. Just put 1 pony each of Bacardi Gold Seal, and dry French vermouth, into a bar glass with cracked ice. Donate 1 tsp grenadine and the same of curaçao. Stir and serve in a Manhattan glass with a scarlet cherry for garnish. Finally twist a curl of yellow orange peel over the top so that the oil strikes the surface of the drink, then drop the peel in …. Sloppy Joe’s own Special is merely the Presidente with the juice of a small lime added, and the twist of lime peel handled as above.
1940 Anonymus: Professional Mixing Guide. Seite 31. El Presidente.
1oz Cuban Rum (White), 1/2 oz Or- ange Curacao, 1/2 oz Dry Vermouth, dash of Grenadine. Add ice, shake well and strain into a cocktail glass. If drink is stirred instead of shaken it will pour a clear, deep orange color. Some prefer it this way. (Twist of Orange Peel sometimes is added.)
1940 Anonymus: Recipes. Seite 27. President Cocktail.
Use mixing glass – 2 cubes ice 1 jigger Cuban Rum 1/4 jigger Curacoa or Grenadine 1/4 jigger Italian Vermouth Stir. Strain into cocktail glass and serve.
1940 Anonymus: Recipes. Seite 27. President Cocktail (American Style).
Use mixing glass – 2 cubes ice 1 jigger Cuban Rum 1/4 jigger Curacoa or Grenadine Juice 1/2 Lime 1/4 jigger Italian Vermouth Stir. Strain into cocktail glass and serve.
1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 7. President.
1/2 French Vermouth. 1/2 of Rum Sloppy Joe’s. The juice of a lime. Drops of Grenadine. Stir put in cherry, a peel of Oran- ge, and serve in Manhattan glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide and Ladies’ Companion. Seite 118. President Watson.
2/3 jigger Cuban Rum 1/3 jigger Orange Curaçao 1/3 jigger Dry Vermouth Dash of Grenadine Shake with ice and strain into a cocktail glass. Garnish with a twist of orange peel. If you wish a clear deep orange color, stir instead of shaking. TAKE A DEEP BREATH AND PREPARE TO MEET THE BOARD OF DIRECTORS.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 146. President Cocktail.
1 Jigger Bacardi Rum 4 Slices Orange 2 Dashes Grenadine Shake well with cracked ice and strain. Use glass number 2
1940 Pedro Talavera: Los secretos del cocktail. Seite 173. Presidente cocktail.
En un gran vaso de cristal unos pedacitos de hielo. 8 gotas de Jarabe de Granadina. 10 ídem de Curaçao La Campana. 8 ídem de Orange Bitter. 1 copa de Ron Bacardí. Agítese bien y se pasa al vaso núm. 3 con una cor- teza de limón.
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 54. Presidente-Cocktail.
Póngase en el vaso mezclador unos pe- dacitos de hielo y añadir: 1/2 Ron Bacardi 1/2 Vermut Francés 1 cucharadita Granadina Agítese bien y sírvase en copa de cocktail con una guinda y una corteza de naranja. — Según la fórmula del Club de Cantineros, de Cu- ba. —
1943 Oscar Haimo: Cocktail Digest. Seite 39. El Presidente Cocktail.
1 1/2 oz. Rum 1 1/4 oz. French Vermouth 2 dashes Grenadine Twist of Orange Peel Shake.
1943 Oscar Haimo: Cocktail Digest. Seite 59. Presidente Cocktail.
1 1/3 oz. Rum 1 1/3 oz. Italian Vermouth Twist of Orange Peel Stir.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. Cuban Presidente.
1/2 jigger rum 1/2 jigger French dry vermouth 1 teaspoon grenadine sirup 1 dash curaçao Rum first in the barglass, then the vermouth, curaçao, and sirup. Put in the ice. Stir (never shake). After straining into the serving glass, add a piece of orange peel. This is the drink to toast the Cuban presidente (who ever he may be at the present moment). A heady salute for a nation’s head. It might be mentioned that some prefer their presidente with grenadine only and without the curaçao.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. New-Orleans Presidente.
1 tablespoon grenadine sirup 1 jigger rum 1 tablespoon orange juice Shake with ice, lots of it cracked fine, and strain into a cocktail glass.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. American Presidente.
1 pony rum 1 pony French dry vermouth 1 lemon — juice only 1 dash curaçao 1 dash grenadine sirup Proceed as with the Cuban presidente and drop a maraschino cherry into the cocktail glass before straining the mixture into it. Today several brands of rum, made from Louisiana sugar cane molasses, are finding favor . . . even among those who have long believed that rum, to be good, must come from Cuba, Jamaica, or Puerto Rico.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 63. President Watson.
2/3 jigger Cuban Rum 1/3 jigger Orange Curagao 1/3 jigger Dry Vermouth Dash of Grenadine Shake with ice and strain into a Cocktail glass. Garnish with a twist of Orange Peel. If you wish a clear deep orange color, stir instead of shaking.
1944 Nick Thomas: Bartender’s Friend. President.
2 Parts White Label Rum Shake with Ice. 1 Part Grenadine Strain into Cocktail Glass. 1 Teaspoonful Orange Juice
1944 Oscar Haimo: Cocktail Digest. Seite 70. Presidente Cocktail.
3/4 oz. Dry Vermouth Dash Grenadine 2 oz. Rum Stir Decorate with Cherry Twist of Lemon Peel on top.
1946 Bill Kelly: The Roving Bartender. Seite 32. El Presidente Cocktail.
2 dashes Grenadine 2 dashes Curacao 1/2 oz. French Vermouth 1 oz. Cuban Rum, light Shake. Twist orange peel.
1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Seite 99. The Habana Presidente.
THE HABANA PRESIDENTE, now KNOWN to MANY, but SOUND ENOUGH in ITS OWN RIGHT for LISTING in any SPIRITUAL VOLUME This has long been one of Cuba’s favourite drinks and every visit- ing Americano should go to L a Florida and get one from head- quarters. The mix is simple and satisfying. . . . Just put 1 pony each of Bacardi Gold Seal, and dry French vermouth, into a bar glass with cracked ice. Donate 1 tsp grenadine and the same of curaçao. Stir and serve in a Manhattan glass with a scarlet cherry for garnish. Finally twist a curl of yellow orange peel over the top so that the oil strikes the surface of the drink, then drop the peel in. . . . Sloppy Joe’s own Special is merely the Presidente with the juice of a small lime added, and the twist of lime peel handled as above.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 49. El Presidente Cocktail.
1 1/2 oz. rum 1 1/4 oz. French vermouth 2 dashes grenadine twist of orange peel Shake and serve in 3 oz. cocktail glass.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 70. Presidente Cocktail.
1 1/3 oz. rum 1 1/3 oz. Italian vermouth twist of orange peel Shake and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 54. El Presidente Cocktail.
3/4 oz Sweet Vermouth 2 oz. Rum Stir Decorate with Cherry.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 78. Presidente Cocktail.
3/4 oz. Dry Vermouth 3 dashes Curacao 2 oz. Rum Stir Twist of Orange Peel
1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 90. Cuban Presidente.
This is the “Martini” of Cuba and, to me, a lot better than our own. 1 1/2 ounces Cuban light rum (Bacardi) 1/2 ounce French vermouth 2 dashes orange curaçao (De Kuyper or Nuy- ens) 1 dash grenadine Stir in mixing glass with large piece of ice; strain into chilled cocktail glass and garnish with mara- schino cherry. Twist lemon peel over drink but do not drop.
1947 A. Vermeys: Cocktails. Seite 41. El Presidente Cocktail.
1947 Pedro Chicote: Cocktails mundiales. Seite 221. Presidente-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de granadina. Unas gotas de curaçao. 1/2 copita de ron Bacardí. 1/2 copita de vermouth Noilly Prats. Agítese muy bien y sírvase en copa de cocktail, con una guinda y una corteza de naranja.
1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 17. Presidente Dry Cocktail.
1/2 French Vermouth. 1/2 Daiquiri Coctelera Cordon de Oro. Two drops orange bitters. Stir well in large glass with two pieces of ice. Strain and serve in chilled cocktail glass with a twisted rind of orange.
1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 17. Presidente Sweet Cocktail.
Sweeten same as Presidente Dry Cocktail but with grenadine and put in a cherry instead of orange peel.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 157. El Presidente (Cuban).
1 part French Vermouth 3 parts Gold Label Rum 1 dash Grenadine to each drink Stir with large cubes of ice. Drop a twist of orange peel in each glass. Sometimes also decorated with a cherry. This recipe may be varied by adding 1 or 2 dashes of Curaçao to each drink.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 158. El Presidente (American).
1 part French Vermouth 1 part Lemon Juice 3 parts Gold Label Rum 1 dash Grenadine & 1 dash Curaçao to each drink Shake with cracked ice and decorate same as the Cuban President.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 11. El Presidente.
1/2 jigger of Bacardi 1/2 jigger of vermouth Chambery 1 dash of grenadine Cracked ice. Stir well. Twist of orange peel on top.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 11. El Presidente.
1 1/2 ounces rum 1/2 ounce curagao 1/2 ounce French vermouth Dash of grenadine Add ice, shake well and strain into cocktail glass. (Twist of orange peel, too, if you like.)
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 393. Presidente.
1/2 vermouth Chambery. 1/2 ron, Cucharadita de granadina. Hielo, Revuélvase, cuéle- se y sírvase con una cereza y cascara de naranja.
1948 Jean Lupoiu: Cocktails. Seite 50. El Presidente Cocktail.
Dans le shaker: 1 jet de grenadine, 1/3 de Vermouth Chambèrry, 2/3 de Bacardi. Agiter et servir.
1948 Trader Vic: Bartender’s Guide. Seite 214. Cuban Presidente.
1 1/2 oz. light Cuban rum 2 dashes orange curaçao 1/2 oz. French vermouth 1 dash grenadine Stir in mixing glass with large ice; strain into chilled cocktail glass; garnish with maraschino cherry. Twist lemon peel over drink and serve.
1948 Trader Vic: Bartender’s Guide. Seite 217. El Presidente Cocktail.
1 oz. Puerto Rican rum 1 tsp. grenadine 1/2 oz. French vermouth 1 dash curaçao Stir with ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 228. President Cocktail – 1.
1 1/2 oz. Bacardi 1 dash grenadine 2 tsp. orange juice 1 dash lemon juice Shake well with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 228. President Cocktail – 2.
1 1/2 oz. Cuban rum Juice of 1/4 orange . 2 dashes grenadine Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 229. President Cocktail – 3.
1 oz. Cuban rum 1/2 oz. French vermouth 1/2 oz. orange curaçao 1 dash grenadine Shake with ice; strain into chilled cocktail glass. Garnish with a twist of orange peel.
1948 Trader Vic: Bartender’s Guide. Seite 229. President Roosevelt Cocktail.
1 1/2 oz. Bacardi 1 dash grenadine . 1/2 tsp. orange juice Shake with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 19. El Presidente Cocktail No. 1.
Juice 1 Lime 1 Teaspoon Pineapple Juice 1 Teaspoon Grenadine 1 1/2 oz. Rum Shake well with cracked Ice, strain into 3 oz. Cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 72. Président cocktail.
2 Traits Sirop Grenadine – 1 Verre Rhum Bacardi Blanc – Jus 1/4 Orange – Frapper au shaker et passer dans un verre à cocktail.
1949 Wilhelm Stürmer: Cocktails by William. Seite 59. Präsident Cocktail (President Cocktail).
1 Schuß Grenadine, 1 Schuß Orangensaft, 1 Gläschen Rum. Schüttle nicht, sondern mische im Mischbecher und serviere mit Schneeeis.
1950 Julio Cesar Clave: El Barman Pratico. Presidente.
Courtesy, Hotel Jaragua, Ciudad Trujillo, Dominican Republic 1/2 oz. rum Oro 1 oz. pineapple juice 2 dashes anisette Ice Shake and serve in cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 95. El Presidente.
1 oz. white Cuban rum 1/2 oz. orange curaçao 1/2 oz. dry vermouth Dash grenadine Ice Shake well and strain into cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 196. Presidente.
1 jigger Bacardi rum 1/2 jigger French vermouth Dash grenadine Ice Shake well. Strain into cocktail glass. Add twist orange peel and maraschino cherry.
1952 Anonymus: Cocktails. Seite 89. Presidente.
Dans le verre à mélange: Un trait de curaçao, Un trait de grenadine, 1/2 de vermouth Chambéry, 1/2 de rhum Bacardi, Bien remuer et servir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 116. El Presidente.
The vanguard of Manhattan cognoscenti has discovered what regu- lars of El Chico in the Village have known for many a moon: the El Presidente cocktail is elixir for jaded gullets. Here’s how George Stadelman makes it at El Chico: Over ice in a tall mixing glass, pour: 1 oz. white Cuban rum 1/2 oz. orange Curaçao 1/2 oz. dry vermouth dash of Grenadine Shake or stir well, then strain into cock- tail glass. (When stirred instead of shaken, it will pour a delightfully clear, deep orange color.) A twist of orange peel may be added.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 128. President Vincent.
(As served by Paul Cator) 1/2 rum 1/4 French Vermouth Lime juice and sugar Ice and shake well
1953 Anonymus: Manual del bar. Seite 243. Presidente.
. 5 gramos de Jugo de Limón. Batido. 25 gramos de Vermouth Ame- Servido en una copa de ricano. 90 gramos. 25 gramos de Vermouth Fran- . cés. . 25 gramos de Rhum Blanco.
1953 Anonymus: The ABC of Cocktails. Seite 20. El Presidente.
3 parts Gold Label Rum 1 part French (dry) Vermouth 1 dash Grenadine per drink Stir with ice, strain into cocktail glass, and serve with cherry or bit of orange peel.
1953 Anonymus: The ABC of Cocktails. Seite 20. El Presidente, Americano.
3 parts Gold Label Rum 1 part French (dry) Vermouth 1 part Lemon Juice 1 dash Grenadine to each drink 1 dash Curacao to each drink Shake with ice, strain into cocktail glass, and serve with cherry.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 158. El Presidente (Cuban).
1 part French Vermouth 3 parts Gold Label Rum 1 dash Grenadine to each drink Stir with large cubes of ice. Drop a twist of orange peel in each glass. Sometimes also decorated with a cherry. This recipe may be varied by adding 1 or 2 dashes of Curaçao to each drink.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 158. El Presidente (American).
1 part French Vermouth 1 part Lemon Juice 3 parts Gold Label Rum 1 dash Grenadine & 1 dash Curaçao to each drink Shake with cracked ice and decorate same as the Cuban President.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 61. El Presidente Cocktail No. 1.
Juice 1 Lime 1 Teaspoon Pineapple Juice 1 Teaspoon Grenadine 1 1/2 oz. Old Mr. Boston Imported Rum Shake well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 61. El Presidente Cocktail No. 2.
3/4 oz. French Vermouth 1 1/2 oz. Old Mr. Boston Imported Rum 1 Dash Bitters Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 S. S. Field: The American Drinking Book. Seite 218. Presidente.
3/4 ounce of dry Vermouth, dash of Grenadine, 1 jig- ger of Puerto Rican Rum, white label. Stir with ice, strain and serve with a twist of orange peel.
This is a dry Latin Manhattan, using grenadine instead of bitters. A fine basic drink for the well- rounded repertoir. Easy with the grenadine, how ever.
1954 Eddie Clark: King Cocktail. Seite 37. President Cocktail.
1 measure Bacardi Rum 1 measure Pineapple Juice Dash of Grenadine Shake and strain into a cocktail glass.
1954 Marcel Pace: Nos Meilleures boissons. El Presidente.
Dans le shaker In shaker 1/3 RHUM BLANC 1/3 GRAND MARNIER 1/3 CINZANO DRY 1 trait GRENADINE 1 dash GRENADINE
1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 272. Presidente.
1 jigger White Label rum 1/2 jigger French Vermouth 2 dashes orange Curaçao Dash of grenadine Add ice, stir well, and strain.
1955 Jean Lupoiu: Cocktails. Seite 56. El Presidente Cocktail.
Dans le shaker: 1 jet de grenadine, 1/3 de Vermouth Chamberry, 2/3 de Bacardi. Agiter et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 84. El Presidente.
1 Jigger Gold Label Rum 1/3 Jigger Curaçao 1/3 Jigger Dry Vermouth 1 Dash Grenadine Shake well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 89. President.
1 Jigger Light Rum Juice of 1/4 Orange 2 Dashes Grenadine Shake well with ice and strain into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 40. El Presidente.
Shaker, glace 3/5 Rhum 1/5 Curaçao 1/5 Vermouth français 1 trait Grenadine Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 75. Président.
Shaker, glace 1 1/2 Rhum clair Jus frais 1-4 orange 2 traits Orangebitter Bien frapper au shaker et passer dans verre à cocktail. Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 56. El Presidente.
2 parts light rum 1 part French-type vermouth . 2 dashes grenadine Stir this one — with ice, of course.
1959 Anonymus: Manual de Cocteleria. Presidente Dulce.
Gotas de Granadina Gotas de Curacao Rojo 1/2 onza de Vermouth Chambery o Ama 1 1/2 onza de Ron Carta Blanca Revuelto y servido en copa de cocktail con una cereza y cáscara de naranja.
1959 Anonymus: Manual de Cocteleria. Presidente Seco.
1/2 onza de Vermouth Seco 1 1/2 onza de Ron Carta Blanca Revuelto y servido en copa de cocktail con cascara de naranja.
1959 Fernando Gaviria: EI Coctel y Sus Derivados. Seite 58. Presidente.
Prepárese en cocktelera; Unos pedacitos de hielo. Unas gotas de Granadina. Una parte de Vermout francés. Una parle de Ron cubano. Bien batido, sírvase en copa de cocktail, con una corteza de naranja exprimida.
1960 Anonymus: Recetas para cocteles. Seite 49. Presidente Dulce.
Gotas de Granadina Gotas de Curacao Rojo 1/2 onza de Vermouth 1 1/2 onza de Ron Carta Blanca Revuelto y servido en copa de cocktail con una cereza y cáscara de naranja.
1960 Anonymus: Recetas para cocteles. Seite 49. Presidente Seco.
1/2 onza de Vermouth Seco 1 1/2 onza de Ron Carta Blanca Revuelto y servido en copa de cocktail con cáscara de naranja.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 45. El Presidente.
1961 Pedro Chicote: El bar en el mundo. Seite 186. Presidente Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de granadina. Unas gotas de curaçao. 1/2 copita de ron Bacardí. 1/3 de copita de vermouth Noilly Prats. Agítese muy bien y sírvase en copa de cocktail, con una guinda y una corteza de naranja.
1963 Eddie Clarke: Shaking in the 60’s. Seite 110. President Cocktail.
1 measure light rum 1 measure pineapple juice dash of Grenadine Shake and strain into a cocktail glass.
Eddie Clarke: Shaking in the 60’s. 1963, page 110. President Cocktail.
1963 Luigi Veronelli: I cocktails. Seite 132. El Presidente Americano Cocktail.
1 bicchiere di RHUM cubano giallo 1/3 di bicchiere di vermouth dry 1/3 di bicchiere di succo di limone spremuto dalla sola polpa 4 gocce di curacao 2 gocce di granatina ghiaccio a cubetti Riempire lo shaker fino a 1/4 della sua altezza con ghiac- cio. Aggiungere il succo di limone, il RHUM, il vermouth dry, il curapao e la granatina. Chiudere lo shaker, agi- tarlo vigorosamente, farlo riposare un secondo, ripren- dere infine ad agitare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 132. El Presidente Cocktail.
1 bicchiere e 1/3 di RHUM cubano giallo 1/3 di bicchiere di vermouth dry 1 cucchiaino di curaçao orange 2 gocce di granatina 2 scorzette di arancia senza nulla del bianco interno ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il RHUM, il vermouth dry, il curaçao orange e la granatina. Mescolare piuttosto forte usando l’apposito cucchiaio, la- sciar riposare uno o due secondi, riprendere infine a me- scolare ma lentamente. Servire subito in bicchieri guar- niti con una scorzetta di arancia.
1964 Anonymus: Manual del bar. Seite 243. Presidente.
. 5 gramos de jugo de limón. Batido. 25 gramos de Vermouth Ame- Servido en una copa ricano. de 90 gramos. 25 gramos de Vermouth Fran- . cés. . 25 gramos de Rhum blanco.
1965 Harry Schraemli: Manuel du bar. Seite 396. El Presidente.
Mettre dans le shaker passablement de glace. 1 dash grenadine, 1 dash curaçao-orange, 1/6 jus de citron, 1/6 vermouth blanc, 2/3 rhum blanc. Bien agiter et passer dans un verre à cocktail.
1965 Harry Schraemli: Manuel du bar. Seite 454. Presidente.
Mettre beaucoup de glace dans le verre à mélange, 1/2 vermouth sec, 1 1/2 rhum blanc. Très bien remuer. Verser dans un grand verre à cock- tail et ajouter une tranche d’écorce d’orange.
1965 Robert London & Anne London: Cocktails and snacks. Seite 43. El Presidente Cocktail.
1 1/2 ounces gold label rum 1/2 ounce dry vermouth 1/2 ounce curaçao Dash of grenadine Shake well with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 143. Presidente (recette de Cuba).
Mixingglass. Beaucoup de glace pilée, 3 d grenadine, 1/2 vermouth sec, 1 1/2 rhum Ba- cardi blanc. Grand verre à cocktail. Ajou- ter un doigt d’écorce d’orange.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 166. Presidente.
. 1/3 Bhum Blanco. En el Shaker: 1/3 Grand Marnier. . 1/3 Vermouth Seco. . 1 golpe Granadina.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 54. El Presidente Cocktail.
3/4 oz. Sweet Vermouth Dash Curacao 2 oz. Rum. Stir with Ice & Strain. Decorate with Orange Peel.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 78. President Cocktail.
3/4 oz. Dry Vermouth, 3 dashes Curacao 2 oz. Rum. Stir with Ice & Strain. Twist of Orange Peel.
1968 Anonymus: The Dieter’s Drink Book. Seite 11. El Presidente.
1 oz. light rum, 80 proof 1/2 oz. dry vermouth 1/2 oz. orange curaçao dash grenadine Stir well with cracked ice. Strain into chilled cocktail glass. Garnish with orange twist.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 363. Presidente.
Batido. Servir en copa de 90 gramos. 1/3 Rum Blanco, 1/3 Grand Marnier, 1/3 Vermouth Seco, 1 golpe de Granadina.
1971 Anonymus: Tropical Recipes. Standard Recipes. El Presidente Cocktail.
(Stir) Cocktail Glass (Chill) Mixing Glass, 2 Cubes Ice 1 Dash Grenadine 1/2 Jigger Dry Vermouth 1/2 ” Curacao 1 ” White Rum Stir well and strain Twist of Orange peel
1971 Anonymus: Tropical Recipes. Standard Recipes. President Cocktail.
(Stir) Cocktail Glass, Chill Mixing Glass, 2 Cubes Ice 1/4 Jigger Grenadine or Curacao 1/2 ” Sweet Vermouth 1 ” Rum Stir well and strain Decorate with Red Cherry.
1972 Anonymus: Recipes – Wines and Spirits. Seite 31. El Presidente.
To make 1 cocktail 1/2 ounce sweet vermouth 3 ounces light Bacardi rum A dash of Angostura bitters 3 to 4 ice cubes 1 strip orange peel A 4-ounce cocktail glass, chilled Combine the sweet vermouth, rum, bitters and ice cubes in a mixing glass. Stir with a bar spoon, then place a strainer over the top of the mix- ing glass and pour into a chilled cocktail glass. Twist the orange peel over the glass to release the oil, and twirl it around the inside edge of the glass. Do not add it to the drink.
1972 Leo Cotton: Old Mr. Boston. Seite 33. El Presidente Cocktail No. 1.
Juice 1 Lime 1 Teaspoon Pineapple Juice 1 Teaspoon Grenadine 1 1/2 oz. Old Mr. Boston Imported Rum Shake well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 33. El Presidente Cocktail No. 2.
3/4 oz. Dry Vermouth 1 1/2 oz. Old Mr. Boston Imported Rum 1 Dash Bitters Stir well with cracked ice and strain into 3 oz. cocktail glass.
Juice of 1/2 lime 1 dash curaçao 1 dash grenadine 1/2 ounce French vermouth 1 ounce light Puerto Rican or Cuban rum Shake with ice cubes. Strain into tiki stem or other cocktad glass. Add a twist of orange peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 152. El Preidente.
1 ounce light Puerto Rican rum 1/2 ounce French vermouth 1 teaspoon grenadine 1 dash curaçao Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 170. President Cocktail – 1.
1 ounce light Puerto Rican rum 1/2 ounce curaçao 1/2 ounce French vermouth 1 dash grenadine Shake with ice cubes. Strain into chilled cocktad glass. Add a twist of orange peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 170. President Cocktail – 2.
1 1/2 ounces light Puerto Rican rum Juice of 1/4 orange 2 dashes grenadine Shake with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 170. President Cocktail – 3.
1 1/2 ounces light Puerto Rican rum 1/2 teaspoon orange juice 1 dash lemon juice 1 dash grenadine Shake well with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 171. President Roosevelt Cocktail.
1 1/2 ounces light Puerto Rican rum 1 dash grenadine 1/2 teaspoon orange juice Shake with ice cubes. Strain into chilled cocktail glass.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 54. El Presidente Cocktail.
3/4 oz. Sweet Vermouth Dash Curacao 2 oz. Rum. Stir with Ice & Strain. Decorate with Orange Peel.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 78. Presidente Cocktail.
3/4 oz. Dry Vermouth, 3 dashes Curacao 2 oz. Rum. Stir with Ice & Strain. Twist of Orange Peel.
1976 Brian F. Rea: Brian’s Booze Guide. Seite 48. El Presidente.
Blend/strain into pre-chilled cocktail glass 1 ounce light Rum 1/2 ounce Curacao 1/2 ounce sweet Vermouth 1/2 ounce lime juice
1976 Harry Craddock: The Savoy Cocktail Book. Seite 128. President Cocktail.
2 Dashes Grenadine. The Juice of 1/4 Orange. 1 Glass Rum. Shake well and strain into cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 262. Cuban Presidente.
Cocktail Glass Shake 1-1/2 oz rum 1/2 oz dry vermouth 1/4 oz orange curaçao 1/4 oz grenadine Lemon twist, Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 275. El Presidente.
Cocktail Glass Stir 1-1/2 oz gold rum 1/4 oz orange curaçao 1/4 oz dry vermouth 1 dash grenadine
Variation Shake 1 oz lime juice 1/4 oz pineapple juice 1/4 oz grenadine 1-1/2 oz rum
Variation Stir 1-3/4 oz rum 3/4 oz dry vermouth 1 dash bitters
Variation Shake 1-1/2 oz gold rum 1/4 oz orange curaçao 1/2 oz dry vermouth 1/4 oz grenadine 1/4 oz dark rum 1/4 oz lime juice
1977 Stan Jones: Jones’ Complete Barguide. Seite 372. President (Roosevelt).
Cocktail Glass Shake 1-1/2 oz rum 1 oz orange juice 1 dash grenadine
Variation Add 1/4 oz lemon juice & less orange juice
Variation Add 1/2 oz dry vermouth less orange juice
1977 Stan Jones: Jones’ Complete Barguide. Seite 372. President Vincent.
Cocktail Glass Shake 1-1/2 oz rum 1/2 oz dry vermouth 1/2 oz lime juice 1/2 tsp sugar
1979 Fred Powell: The Bartender’s Standard Manual. Seite 31. El Presidente Edwardo.
1 1/2 jigger Gold Label Rum 1/2 jigger Curacao 1/2 jigger Dry Vermouth 1 Dash Grenadine Shake with ice and strain.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 446. El Presidente. 6 cl gereifter kubanischer Rum; 3 cl trockener Wermut; 1 Barlöffel Curaçao; 3 Dash Grenadine; Garnitur: Orangenzeste.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 210. El Presidente. 6 cl gereifter kubanischer Rum; 3 cl trockener Wermut; 1 Barlöffel Curaçao; 3 Dash Grenadine; Garnitur: Orangenzeste.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour.Seite 83. El Presidente. 45 ml white rum (Flor de Caña 4 Yr.); 22 ml dry vermouth (Dolin); 7 ml orange curaçao (Pierre Ferrand); 1/2 teaspoon grenadine; 1 dash orange bitters (Reagans’); garnish: lime wedge.
2016 Martin Cate: Smuggler’s Cove. Seite 43. El Presidente. /2 teaspoon SC Grenadine; 3/4 ounce dry vermouth; 1/2 ounce Pierre Ferrand Dry Curaçao; 1 1/2 ounces blended lightly aged rum.
2016 Philip Greene: The Manhattan.Seite 157. El Presidente. 1 ounce añejo Cuban rum; 2 ounces Dolin Blanc vermouth; 1/4 ounce Pierre Ferrand Curaçao; 1/2 teaspoon grenadine; 1 dash Angostura bitters; 1 orange peel; garnish: cherry.
2017 Gary Regan: The Joy of Mixology. Seite 208. El Presidente. 1 1/2 ounces white rum; 1 1/2 ounces Dolin Blanc vermouth; 1 teaspoon orange curaçao; 1/2 teaspoon grenadine; garnish: orange twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 261. El Presidente. 1,5 oz. Havana Club Años rum; 1,5 oz. Alessio vermouth bianco; 0,25 oz. Pierre Ferrand dry curaçao; 1 barspoon (1/2 tsp.) Jack Rudy grenadine; 1 dash Angostura bitters; garnish: 1 orange twist.
2018 Gary Regan: The Joy of Mixology. Seite 208. El Presidente. 1 1/2 ounces white rum; 1 1/2 ounces Dolin Blanc vermouth; 1 teaspoon curaçao; 1/2 teaspoon grenadine; garnish: orange twist.
60 ml Dolin Blanc
30 ml Eminente Rum 3 years
5 ml Combier Triple Sec
2,5 ml D’Arbo pomegranate syrup
1 dash Angostura Bitters.
Preparation: Stirred. Sprinkle with an orange zest.
Alternatively and currently preferred by us:
60 ml Routin Blanc
30 ml Eminente 3 Rum
2,5 ml Hiebl Bitterorangengeist
2,5 ml D’Arbo Granatapfelsirup
1 dash Angostura Bitters.
(orange zest)
Note: If you don’t have grenadine, raspberry works just as well. It is similar to the Clover Club cocktail, for which Robert Vermeire and Harry McElhone report that grenadine was often used instead of raspberry in London. Here it’s the other way round.
The history of El Presidente
David Wondrich writes that the El Presidente was probably invented by Constantino Ribalaigua in the mid-1910s. At the time, he was head bartender in a small café in Havana, near the Parque Central. [1-290] [8] [14-247]
However, there are also other opinions according to which the El Presidente is said to have come from Edwin “Eddie” Woelke. It is said that Woelke dedicated it to the Cuban president Gerardo Machado. Eddie Woelke worked at the Biltmore Hotel in New York from 1913 and left New York due to Prohibition, emigrated to Cuba and worked at the Sevilla-Biltmore Hotel in Havana, which belonged to the same owner. However, the claim that he was the inventor of the El Presidente is easily refuted. Even before his arrival in Havana, a recipe of the El Presidente appeared, and as early as 1919, the New York Evening Telegram reported that the El Presidente was the “favorite drink of the Cubans“. [1-290] [8] [10] [11-23] There it is described as a mixture of “bacardi, granatin and French vermouth“. [5] Moreover, Gerardo Machado was not elected Cuban president until 1925. [12] Furthermore, Eddie Woelke does not lay claim to the El Presidente in his book “Barman’s Mentor”, published in 1936. David Wondrich also notes that Eddie Woelke gives two different recipes for the El Presidente in his book, one correct and one incorrect. This would be unlikely if the El Presidente really came from him. [1-290]
According to some sources, the El Presidente originated in the Bar Alegre on Calle Belascoaín, which opened sometime after 1909, but we have not been able to find reliable original evidence for this statement. [11-25]
However, the situation is quite different with Constantino Ribalaigua y Vert. According to David Wondrich, he claims to have invented the El Presidente. This is based on a text by Jack Cuddy published in 1937, which is reproduced in the book “Floridita Cocktails” published in 1939. [2-10] [8] [14-247]
In this book, recipes are published from the bar “La Florida”, which was run by Constantino. The bar was also a meeting place for US-Americans in Cuba, just as they met in Paris at “The American Bar”. [2-7] [2-8] It was advertised as “The Cradle of the Daiquirí Cocktail“, [2-12] which, as we will show in the post about the Daiquiri, is not true. Jack Cuddy reports on Constantino: “His repertoire, I learned, Includes the three of Cuba’s most popular cocktails — Daiquirí No. 4, the President and the Pepin Rivero — all his own inventions.” [2-10]
David Wondrich considers Constantino’s claim credible because he was not known to lie about his achievements and skills. Moreover, David Wondrich says: “the drink bears Constante’s characteristic touches: elegance, smoothness, harmony, an unusual deliciousness.” [1-291]
However, in the same year, 1937, an article appeared according to which the El Presidente was invented in 1912 by a bartender in Chicago. However, this statement can neither be confirmed nor refuted. [14-247] [14-248]
The oldest published recipe of the El Presidentes, David Wondrich further reports, dates from 1915, in John B. Escalante’s “Manual del cantinero”.
[1-291] [8] [14-247] The author of this book was Spanish and had previously worked in New York. [14-247]The Oxford Companion writes that the information on Constantino’s early years is only fragmentary and often contradictory and comes to the following conclusion: he was born in 1888 in Lloret de Mar, not far from Barcelona, and emigrated with his family to Havana. At the age of 16, he apprenticed to his father, who was a bartender at the Piña de Plata. Sometime between 1898 and 1907, the Piña de Plata became La Florida, and Constantino began working there in either 1912 or 1914. Its owners, the Sala Pareda family, also from Lloret de Mar, sold the property in 1918 and Constantino stayed on. [1-291] [11-22] [13-121] [14-589] It is important to know this CV, because it will still play a weighty role.
In a 2012 article, David Wondrich writes that the El Presidente was named after Mario Garciá Menocal, who was Cuban president from 1913 to 1921. [5] [14-248] He also says that the drink was soon one of the most popular beverages in the USA, not only during Prohibition but also afterwards. [5] It was held in high esteem and was described as the “aristocrat among cocktails”. [5] [7] Basil Woon wrote in his 1928 book “When it’s Cocktail Time in Cuba”: “The two other cocktails mostly in demand in Havana are the presidente and the Mary Pickford. The presidente is made with half bacardi and half French vermouth, with a dash of either curaçoa or grenadine. It is the aristocrat of cocktails and is the one preferred by the better class of Cuban.” [9-40]
David Wondrich also considers the El Presidente to be an aristocrat. [5] He discovered the drink for himself around 2002, and at that time he would not have made this statement. None of the recipes he tried that had been handed down had anything aristocratic about them; they were mediocre at best. Rum and dry vermouth in equal parts, supplemented with a little grenadine, “was thin and awkward-tasting“. More rum and less vermouth brought no improvement. Replacing or supplementing the grenadine with some curaçao did not produce a better result either. So David increased the proportion of curaçao significantly, as suggested in some recipes; this made the drink fuller-bodied, but at the same time it “hijacked the flavor”, as he puts it, and made everything too sweet. Even using a real, hand-imported Cuban rum made no difference. David Wondrich finally gave up, thinking that the popularity of the El Presidentes was some inexplicable phenomenon of time and place. [5]
But it’s not just us, David Wondrich has also learned a lesson: generally, drinks were popular for a reason. If you can’t find the reason, you’re probably doing something wrong. With this realisation, he turned to the El Presidente again around 2012 and discovered something he had overlooked until then: Not only the oldest Cuban recipe from the “Manual del Cantinero” published in 1915 stated that one should use a Vermouth de Chambery. Léon Pujol and Oscar Muñiz also demanded this in 1924, as did the official manual of the Cuban bartenders’ association in 1928 and – quite significantly – the presumed inventor of the El Presidente in 1934. [5]
Vermouth de Chambery is a style of vermouth in its own right. Dolin Blanc is a representative of this style, and Dolin is the most important supplier of this type of vermouth today. [5] So David Wondrich dared to try again, this time with Dolin Blanc, and – “Eureka! El Presidente, as it was meant to be. Rich and lightly sweet yet still refreshing, with layers of flavor that are fully integrated into a whole that’s greater than the sum of its parts. There’s your aristocrat.” [5]
Is David Wondrich exaggerating with this statement? No. We also had this eureka experience. Dolin Blanc is the key. And for us, also the recipe from 1915. Regarding the grenadine, David Wondrich makes a very correct remark: namely, he thinks that one should only use a little grenadine, that it is not so much part of the recipe for aromatic reasons, but only responsible for a slight colouring. [1-292]
Diplomatic tensions
Before we turn to the different variations of the El Presidente, we should look at a situation in which the El Presidente played a role and led to diplomatic complications. It is best to let an original source have its say. The Buffalo Evening news reported in 1928: “Alcoholic Menu Will Test Coolidge at Havana Dinner. City Wonders if He’ll Choose Prohibtion or Etiquette in Answering Toasts in His Honor. HAVANA, Jan. 10. – Calvin Coolidge, President of the greatest prohibition country in the world, will be confronted by a problem of social etiquette as delicate as any political problem he has ever faced when he sits down to a dinner tendered in his honor by President Gerardo Machado of Cuba at the presidential palace Jan. 16. To drink or not to drink will be the problem. The presidential dinner, the social highlight of the Sixth Pan-American conference, in conformity with the established custom of latin-American countries, will be wet – dripping, wet. The dust and the cobwebs of years are being removed from the bottles of the finest wines and liquors the palace holds. The most expert talent that Havana can boast, in the person of Otto Precht, wine steward of the Sevilla-Biltmore hotel, connoisseur of fine wines and expert blender of liqueurs, will be called into service to minister thirsty throats.
Here’s a Presidential Tempter.
Precht has had 22 years’ experience with the Bowman hotel organization and was moved to Havana eight years ago when the United States went dry. Here is one concoction:
Two dashes of Grenadine.
Two dashes of Curacao liquor.
One jigger of Bacardi (1873).
One jigger of French vermouth.
Squeeze the peel of an orange to bring out the oil and drop it into the glass.
Result – El Presidente cocktail – favorite drink of the sports-loving president of Cuba, and the first test to which President Coolidge will be put. Will the president drink it? Those who know Otto’s “El Presidente” predict he will – if he tastes it. Otto is modest, he says nothing, but in his years of experience he has had ample opportunity to learn his patrons. Those who know President Coolidge predict he will not. There is nothing in the rules of etiquette at a state dinner that makes participation in the opening cocktail obligatory. … The problem of social etiquette will arise when the champagne is reached. Then, according to custom, toasts to the presidents will be the order. Latin-American nationals do not toast their presidents with water. …” [15]
As was to be expected, President Coolidge refused to drink the El Presidente. [14-247]
The different variants
There is one thing everyone agrees on: The El Presidente is a Cuban drink. However, opinions differ as to how it is prepared. In order to achieve more clarity, we propose to first look at the first Cuban recipes.
1915: John B. Escalante in „Manual del cantinero“
1924: León Pujol & Oscar Muñez in „Manual del Cantinero“
1927: Anonymus in „El arte de hacer un cocktail“
1928: Buffalo Evening News
This is not a Cuban publication, but still worth including here. The newspaper article is about the US President’s meeting with the Cuban one in Havana. The El Presidente was served at the meeting and the recipe is kindly given.
1930: Gerardo Corrales in „Club de Cantineros de la Republica de Cuba“
1931: Blanche Z. De Baralt in „Cuban Cookery“
What is an El Presidente?
If we abstract these first Cuban recipes, we find that the main ingredients of the El Presidente are a rum, preferably probably one from Bacardi, and French vermouth, preferably one from Chambery. Rounding out the El Presidente are grenadine and curaçao, either added individually or together. Optionally, a bitter can be used, Angostura Bitters are recommended. Cherry and orange zest are used as garnish, although the cherry may be omitted.
Whatever exactly an El Presidente is, it should be within this framework; anything else is no longer authentic, is no longer an El Presidente despite having the same name.
Analysis of the passed down recipes
The variants
We have analysed the handed-down recipes against this background. If we leave aside the question of the garnish, we can see that the following basic recipes exist:
In addition, there are the other variants:
We must ignore these last basic recipes. They may have the name Presidente or similar in their name, but they are too far away from the original. They are either a plain Rum Manhattan, mistakenly contain maraschino or citrus juice, or are something completely different.
In our recipe collection at the end of this post, we have also included those recipes that are not just called El Presidente, but also President or similar.
The Rum
As a drink originating from Cuba, one would think that a Cuban rum would also be used. What do the statistics say?
We can clearly see that in the early years a Cuban rum was always called for, mostly a Bacardi rum, but gradually other styles of rum came into play, so that from 1960 onwards only 20 per cent of recipes actually called for a Cuban rum.
The vermouth
The question of vermouth is also interesting. Which one should be used? The earliest Cuban recipes agree: it must be a vermouth from Chambery. Dolin Blanc is a contemporary representative of this style. But in the course of time, this style became less and less demanded. Instead, people increasingly went over to simply asking for a French or dry vermouth, sometimes explicitly for Noilly Prat. However, simply a vermouth was also suggested without specifying it in more detail, and variants with Italian vermouth are also present.
However, the choice of the right vermouth is crucial for the El Presidente. It must be a Vermouth de Chambery, otherwise it is less well.
The ratio of rum to vermouth
In discussions about the El Presidente, there is always the question of what the ratio of rum to vermouth should be. Nowadays, it is probably customary to use a lot of rum and little vermouth.
However, this was not the case in the past, as a look at the old recipes reveals. It is noticeable that the vermouth content became smaller and smaller over the course of time. In our post about the Brooklyn Cocktail we went into more detail about the reasons for this.
On average, the recipes show what we encounter again and again: Today, people prefer two parts rum to one part vermouth. The oldest recipe, however, sees it exactly the other way round: two parts vermouth to one part rum.
Which variant should one give preference to?
We had shown that there are different variations of El Presidentes. Rum and vermouth are always included, plus grenadine and curaçao, either together or separately, and optionally you can also add a bitter.
Constantino is said to have invented the El Presidente. Does he give us a clear instruction? His recipe from 1939 reads:
1/2 Ama Vermouth
1/3 Bacardí Carta Oro.
1/2 Teaspoonful of Curacao.
Crushed ice.
Cool well and strain.
Serve with cherries and a peel
of orange. [2-58]
But there are also alternative specifications, for example from the years before. There, a Chambery vermouth and Bacardi Gold are used in equal parts. [16] We can conclude from this that even the presumed inventor was variable in his recipe. Conversely, this means that the other Cuban recipes may also be valid.
What stands out? To be fair, we are only comparing with the earlier Cuban recipes, since we may assume with these that they are relatively close to the original, if there is such a thing. So the recipes under consideration are:
Constantino specifies “Bacardí Carta Oro” as the rum, the others Bacardí three times, Bacardi 1873 once, rum twice. Constantino uses only curaçao, the others three times curaçao and grenadine, once curaçao or grenadine, twice grenadine. Constantino garnishes with cherry and orange zest, the others garnish three times with cherry and orange zest, once only with cherry with the zest stirred in, twice only with orange zest.
None of the older Cuban recipes is identical to his, which is quite surprising, but need not be unusual, since he himself was flexible in the design of the recipe. Let’s take a look at the differences and think about them:
The Bacardi company was founded in 1862. [4] Carta Oro is a golden rum that was already produced in 1862. Today, it is blended from 14 different rums that are between one and two years old. [3] Bacardi 1873 is today a rum aged for three to five years and came on the market in 1873. [17] Bacardi’s Carta Blanca was originally called “Ron Superior” and is the “original” light white rum, first produced in 1862. This is also blended from 12 to 24 month old rums, but then filtered with charcoal. [6] This process was something new, a process with which Bacardi became successful and thus founded a new style of rum, that of the easy-drinking Cuban rum.
As El Presidente is a Cuban mixed drink, and certainly the idea when preparing it should be to use a light Cuban style rum, perhaps one should not use Carta Oro. This was (at least in the past) certainly the more traditional rum, and certainly not Bacardí’s premium product. Why Constantino chose this one we will never know. Either because he really preferred its aroma, or because it was cheaper to buy and so the profit margin was greater. So everyone may decide for himself which Cuban rum he prefers. On the other hand, we should take into account that even at the reception of the President not a Carta Blanca but a Bacardi 1873 was used, at least this is what the newspaper article already quoted suggests. All this leads to the conclusion that it does not really matter which rum is used, but it should be in the Cuban style and may be aged for a few years.
There is no question about which vermouth to use. For the reasons already mentioned by David Wondrich, it must be a vermouth from Chambery; our own experiments confirm this unreservedly.
The ratio of rum to vermouth can be kept flexible; it should be somewhere between 1:2 and 1:1; this is what the oldest recipes suggest. We decided on two parts of vermouth, because this makes the El Presidente more refreshing, lighter and, in our opinion, also more aristocratic.
When using grenadine and curaçao, it becomes more difficult. Here you can only trust your own sense of taste and mix your own recipe. We have compared the following recipes with each other:
We found the 1915 recipe the most successful. It is refreshing, the small dash of Angostura bitters rounds off well without being too obvious. Two parts vermouth are clearly an advantage. We decided against Pierre Ferrand for the curaçao, which is by no means bad, but the Combier Triple Sec gives a fresher, lighter result, which in our view suits the drink very well. Its aromas go better with the light flavours of the vermouth and rum.
The question is, of course, whether the Angostura bitter, as we postulate it, is a permissible component of the El Presidente at all. From a purely statistical point of view, the answer to this question is clearly “no”. Only the oldest recipe uses a bitter. But since it is the oldest recipe and also from Cuba, we consider it permissible to decide in favour of it. The result clearly speaks in favour of it.
Another not entirely unimportant aspect is that concerning orange zest and cherry. The oldest recipe says that the orange zest should be stirred in, the others merely splash orange oils over the strained drink. As experience with the Deshler Cocktail shows, a zest that is stirred or even shaken along can make all the difference. So we tried it out. Without orange zest, the El Presidente lacks something. If you stir in the zest, it gets better, but we find that the orange flavours dominate too much and since they are equally distributed everywhere, there is also a certain boredom. But if you just add the oils, you first perceive them through your nose, then you taste them, they interact with the drink, and it is much more fun that way.
Sources
Historical recipes
1891 Harriet Anne De Salis: Drinks à la Mode. Seite 15. President.
Beat the yolks of two eggs with four ounces of
powdered sugar, add a tablespoonful of orange-
flower water, the like quantity of orange syrup and
a teaspoonful of lemon juice divide into two tum-
blers and fill with boiling water.
1910 Anonymus: 101 Drinks and How to Mix Them. President.
It requires a great man to drink this down
with grace and savior faire. We once served
it to a Vice-President, but he couldn’t take it.
Since then, he’s been trying very hard to be
come a President because he wants to try this
drink again.
Equal parts of Bacardi Dash of Curacao
Rum and Italian Ice and stir very gently
Vermouth
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 167. President.
President, für 2 Personen. Schlage 2 Eigelb mit 2 Löffel ff.
Zucier, füge hinzu: 1 Eßlöffel Orangeblütenwasser, 1
Eßlöffel Orange-Sirup, und 1 Teelöffel Citronen-Saft
gebe in 2 erwärmte Punschgläser und fülle auf mit
h eißem Wasser.
1914 George R. Washburne & Stanley Bronner: Beverages De Luxe. President Cocktail.
One-third French Vermouth, N. P.
Two-thirds Gordon Gin.
Two dashes Chartreuse Yellow.
Orange Peel.
Frappe and strain into cocktail
glass. Use short straw.
1915 John B. Escalante: Manual del cantinero. Seite 27. Presidente Cocktail.
(President cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo gordo para me-
[ …. ] vaso, y agréguese:
[Curaçao] . . . . . . . . . . . . . Unas gotas.
Angostura bitters . . . . . . . . . . Unas gotas.
[Granadina ?] o sirope blanco . . . . 1/2 cucharada.
[Naranja ?] . . . . . . . . . . . . . . 1 corteza.
Vermouth chambery . . . . . . . . . . 2 partes.
Ron Bacardí . . . . . . . . . . . . . 1 parte.
Mézclese todo con una cuchara, cuélese en una copa de
las de cocktail, y sírvase con una cereza.
1916 Count Benvenito Martini: Cocktail-ology. President Cocktail.
3 parts Rum
1 part Grenadine
1-4 part Orange juice
Shake well and strain into cocktail
glass. I’d rather drink this than be
President! That’s not the right quota-
tion, but it’s true!
1917 Hugo R. Ensslin: Recipes for Mixed Drinks. Seite 25. President Cocktail.
1 jigger Bacardi Rum
4 slices Orange
2 dashes Grenadine
Shake well in a mixing glass with cracked ice, strain and serve.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 100. President.
Mettete nel vostro bicchierone 1 cuc-
chiaio di zucchero con:
1 bicchiere a madera di Rhum
1/2 bicchiere a liquori di sciroppo di
Lamponi
1/2 bicchiere a liquori di Curacao rosso
1 bicchiere a liquori di succo di limone.
Riempite il bicchiere di ghiaccio sminuz-
zato e rimescolate ornando di frutta di sta-
gione. Servite con paglie.
1922 M. E. Steedman: Home-made Beverages and American Drinks. Seite 85. President.
Put the beaten yolk of a fresh egg, 1 oz. castor
sugar, a dessert-spoonful each of orange syrup
and orange-flower water, and a teaspoonful of
lemon juice into a tumbler, and fill it up with
boiling water.
1924 A. Brehmer: Das Mixerbuch. Seite 173. President.
Man schlage 2 Eier mit 112 g Zucker
nehst je 1 Eßlöffel voll Orangenblütenwasser, Apfel-
sinen- und Zitronen-Sirup gut durcheinander und gieße
kochendes Wasser darauf.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 44. Presidente Cocktail.
En un vaso grande con
hielo, échese un chorro de Chartreuse, media co-
pa de Dry Gin (ginebra inglesa) y media copa
de Jérez seco; revuélvase y sírvase en copa de
cocktaill con una aceituna.
1924 León Pujol & Oscar Muñez: Manual del Cantinero. Seite 14. Presidente.
1|2 Ron bacardí.
1|2 Chambery.
Poquina granadina, o curacao mejor.
Sírvase en copa de cocktail, con cáscara de naranja y una
guinda.
1924 M. E. Steedman & C. H. Senn: President. Seite 34. President.
Put the beaten yolk of a fresh egg, 1 oz.
castor sugar, 1 dessertspoonful each of orange
syrup and orange-flower water, and 1 tea-
spoonful lemon juice into a tumbler, and fill
it up with boiling water.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 48. President Cocktail.
Glass of Bacardi Rum, juice of 1/4 orange, 2
dashes of Grenadine.
Shake and strain.
1927 Anonymus: El arte de hacer un cocktail. Seite 59. Presidente.
1/2 de ron.
1/2 vermouth francés.
Gotas de granadina.
Revuélvase cuélese y sírvase adornado con
cáscara de naranja.
1927 Anonymus: El arte de hacer un cocktail. Seite 59. Presidente Machado.
1/2 de ron.
1/2 vermouth francés.
Gotas de granadina.
Gotas de Curacao.
Revuélvase, cuélese y sírvase con casca-
ra de naranja.
1927 Judge Jr.: Here’s How!. Seite 17. The President.
THIS is a Cuban catastrophe,
so easy with the whip:
2/3 Gordon water;
1/6 pineapple syrup;
1/6 lime juice;
a dash of rum flavoring extract.
1927 Marcel Requien & Lucien Farnoux Reynaud: L’Heure du Cocktail. Seite 82. Le Président.
1/3 Gin, 1/3 Fine, 1/3 Kummel.
2 traits d’angustura. Shaker.
Communiqué par L. F. R.
1927 Pedro Chicote: El bar americano en España. Seite 68. Presidente-Cocktail.
Prepárese en un gran vaso:
4 gotas de Angostura.
8 – de curaçao.
1/2 copita de ron Bacardi.
1/2 – de vermut Noylli Prats.
Agítese muy bien y sírvase en copa de cocktail.
1928 Basil Woon: When it’s Cocktail Time in Cuba. Seite 40. Presidente.
The presidente is made with half bacardi and half French vermouth, with a dash of either curaçoa or grenadine. It is the aristocrat of cocktails and is the one preferred by the better class of Cuban.
1928 Buffalo Evening News, Seite 2. El Presidente. [15]
Two dashes of Grenadine.
Two dashes of Curacao liquor.
One jigger of Bacardi (1873).
One jigger of French vermouth.
Squeeze the peel of an orange to bring out the oil and drop it into the glass.
1928 Pedro Chicote: Cocktails. Seite 208. Presidente-Cocktail.
Prepárese en un gran vaso:
10 gotas de granadina.
1/2 copita de ron Bacardi.
1/2 – de vermut Noilly Prats.
Agítese muy bíen y sírvase en copa de cocktail.
1929 Frank Shay: Drawn form the Wood. Seite 182. Présidente.
Equal parts Rum Bacardi and Italian Vermouth
Dash of Curacoa
Ice and stir very gently
1929 Juan A. Laser: Libro de cocktail. Seite 15. Presidente Cocktail.
Use la copa fríia
Tres cuartas partes de Ron Bacardí.
Una cuarta parte de Vermouth Dolín o Ama.
Unas gotas de granadina.
Revuelvalo bien en un vaso con dos trozos de
hielo, cuélelo y sírvalo en la copa de Cocktail fría,
agregándosele una cascarita de naranja y una cereza.
1929 Juan A. Laser: Libro de cocktail. Seite 15. Presidente Cocktail (seco).
Use la copa fría
Una tercera parte de Vermouth Noilly Prat.
Dos terceras partes de Ron Bacardí.
Dos gotas de Orange Bitter.
Revuélvalo bien en un vaso con dos trozos de
hielo, cuélelo y sírvalo en la copa de Cocktail fría,
agregándole una cascarita de naranja enrollada.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 41. President Cocktail.
Use a chilled glass
3/4 Parts Bacardi Rum.
1/4 Dolin or Ama Vermouth.
A few drops of grenadine.
Stir well in large glass with two pieces of ice.
Strain and serve in chilled cocktail glass adding
slice of orange rind and Maraschino cherry.
1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 41. President Cocktail (Dry).
Use a chilled glass
One third part Vermouth Noilly Prat.
Two Thirds part Bacardi Rum.
Two drop Orange Bitters.
Stir well in large glass with two pieces of ice.
Strain and serve in chilled cocktail glass adding
slice of twisted rind of orange.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 63. Presidente.
2 parts Bacardi Rum
1 part French Vermouth
Grenadine to taste
Serve with a slice of twisted orange peel
and a cherry.
1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. Seite 61. President.
And rightly named. Only a great man can handle
this one with the proper grace and savoir faire.
We served it to a Vice-President once, and the
old boy just couldn’t quite make it. Since then he
has been trying hard to become a president, be-
cause he says he’d like to try again.
Equal parts Rum Bacardi and Italian Ver-
mouth
Dash of Curaçao
Ice and stir very gently
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 57. Presidente Cocktail.
1/2 vermouth Chambery.
1/2 ron.
Cucharadita de granadina.
Revuélvase. Adórnese con una cereza y cáscara
de naranja.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 128. President Cocktail.
2 Dashes Grenadine.
The Juice of 1/4 Orange.
1 Glass Bacardi Rum.
Shake well and strain into
cocktail glass.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 28. President Cocktail.
Fill the shaker half full of broken ice and add:
1/3 of French Vermouth
1/3 of Bacardi Rum
1/3 of Pineapple juice
2 dashes of Grenadine syrup.
Shake well and strain into a cocktail glass.
1930 Pedro Chicote: La ley mojada. Seite 220. Presidente-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de granadina.
Unas gotas de curagao.
1/2 copita de ron Bacardí.
1/2 — de vermut Noilly
Prats.
Agítese muy bien y sírvase en
copa de cocktail, con una guinda
y una corteza de naranja.
1931 Blanche Z. De Baralt: Cuban Cookery. Seite 121. Presidente Cocktail.
One half Bacardi Rum
One half French Vermouth
A few drops Grenadine
Stir well in large glass with two
pieces of ice.
Strain and serve in well chilled
cocktail glass, adding a twist of orange
peel and a Marasquino cherry.
1931 Dominique Migliorero: L’Art du Shaker. Seite 52. Presidente Cocktail.
1/6 jus de citron, 1/6 jus d’orange, 1/3 Maraschino, 1/3
Bacardi Rum.
1932 Anonymus: Sloppy Joe’s Cocktails Manual 1931-32. Seite 11. Cuban President.
1 Part of Rum.
1 Part of Noilly
Prat Vermouth.
Drops of Grenadine
Drops of Curaçao.
Stir up, put in a cherry,
a slice of Orange, and ser-
ve in a Manhattan glass.
1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-33. Seite 11. Cuban President.
1 Part of Rum.
1 Part of Noilly Prat
Vermouth.
Drops of Curacao.
Drops grenadine.
Stil up, punt in a cherry, a peel of
Orange, and serve in a Manhattan
glass.
1932 Jimmy: The Green Cocktail Book. Seite 63. Presidente.
2 parts Bacardi Rum
1 part French Vermouth
Grenadine to taste.
Serve with a slice of twisted orange peel
and a cherry.
1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 14. Presidente.
Bacardi, 2 parts Italian Vermouth, 2 parts
French Vermouth, 2 parts Curacoa, 12 dashes
. Angostura Bitters, 12 drops
Shake well with ice, strain into glasses, garnish with a
maraschino; serve. This gives 6 servings.
As a side-kick, fill celery stalks with a paste made of
Roquefort Cheese, cream and chopped pimento.
1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 14. Presidente.
Bacardi, 2 parts Italian Vermouth, 2 parts
French Vermouth, 2 parts Curacoa, 12 dashes
. Angostura Bitters, 12 drops
Shake well with ice, strain into glasses, garnish with a
maraschino; serve. This gives 6 servings.
As a side-kick, fill celery stalks with a paste made of
Roquefort Cheese, cream and chopped pimento.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. Cuban President.
1 Part of Rum.
1 Part of Noilly Prat
Vermouth.
Drops of Curacao.
Drops grenadine.
Stil up, punt in a cherry, a peel of
Orange, and serve in a Manhattan
glass.
1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. American President.
1 Part of Rum.
1 Part of Noilly
Prat Vermouth.
The juice of a Lemon
Drops of Grenadine.
Drops of Curacao.
Shake with cracked ice, put in a
cherry and serve in Manhattan
glass.
1933 Antonio Josa: Cocktelera Universal. Seite 39. Presidente Cocktail.
Cinco gotas de jarabe de Grenadina.
El jugo de media naranja.
2/3 de Ron Bacardi.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 7. El Presidente.
1/2 jigger of Bacardi
1/2 jigger of vermouth Chambery
1 dash of grenadine
Cracked ice. Stir well.
Twist of orange peel on top.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 128. President Cocktail.
2 Dashes Grenadine.
The Juice of 1/4 Orange.
1 Glass Bacardi Rum.
Shake well and strain into
cocktail glass.
1934 Anonymus: Angostura Recipes. Seite 30. El Presidente Cocktail.
as mixed at LONGCHAMPS
1/4 Curaçao. 1/4 Italian Vermouth
1/2 White Bacardi
Stir. Serve with a Maraschino Cherry.
1934 Anonymus: Bar La Florida, Cocktails. Presidente Cocktail.
1/2 Vermouth Chambery. 1/2 Chambery Bermouth
1/2 Bacardí Oro. 1/2 Bacardi Gold.
1/2 Cucharadita de Cura- 1/2 Teaspoonful of Cura-
cao. cao.
Hielo menudo. Crushed ice.
Enfríese perfectamen- Cold well and strain.
te y cuélese.
Sírvase con guindas y Serve with cherris and
una corteza de na- a peel of orange.
ranja.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. Cuban President.
1 Part of Rum,
1 Part of Noilly Prat
Vermouth.
Drops of Curacao.
Drops grenadine.
Stil up, punt in a cherry, a peel of
Orange, and serve in a Manhattan
glass.
1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. American President.
1 Part of Rum.
1 Part of Noilly
Prat Vermouth.
The juice of a Lemon
Drops of Grenadine.
Drops of Curacao.
Shake with cracked ice, put in a
cherry and serve in Manhattan
glass.
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 114. Presidente.
1/2 Bacardi and 1/2 French vermouth, with a dash of either
Curacao or Grenadine. Ice, shake well and serve in cocktail glass.
(Original Cuban recipe.)
1934 G. F. Steele: My New Cocktail Book. Seite 92. El Presidente.
2/3 Bacardi
1/3 French Vermouth
dash Grenadine
Maraschino Cherry
Orange peel
1934 Magnus Bredenbek: What Shall We Drink. Seite 27. President Cocktail.
The President Cocktail, as usually given, although there
are many variations, is mixed in tumbler with ice, like this:
Pour in one and a half ounces each of Bacardi Rum and Italian
sweet Vermouth, two squirts of Curacao or Arrack, stir
gently and strain into cocktail glass. The other variations
substitute Jamaica Rum, or Scotch Whisky and some even
use Benedictine for the Rum. Do whatever you please. It’s
your privilege — and liquor.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 146. President Cocktail.
1 Jigger Bacardi Rum
4 Slices Orange
2 Dashes Grenadine
Shake well with cracked ice and strain.
Use glass number 2
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 114. Presidente.
1/2 Bacardi and 1/2 French vermouth, with a dash of either
Curacao or Grenadine. Ice, shake well and serve in cocktail glass.
(Original Cuban recipe.)
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 138. President.
Bacardi . . . . . . . . . . 2/3 jigger Orange . . . . . . . . . . 1 spoon
Grenadine . . . . . . . . 1 dash Lemon . . . . . . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 138. Presidente.
Bacardi . . . . . . . . . . 1/2 jigger Fr. vermouth . . . . . . 1/2 jigger
Sugar Syrup . . . . . . 1 dash Bitters . . . . . . . . . . . . 1 dash
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 138. President Roosevelt.
Bacardi . . . . . . . . . . 3/4 jigger Grenadine . . . . . . . . 1 dash
. Orange . . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and serve.
1935 Adrian: Cocktail Fashions of 1936. Seite 59. Presidente.
1/2 jigger French vermouth.
1/2 jigger rum.
Barspoon of grenadine.
Stir with a spoon.
Serve with twisted orange peel and cherry.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 131. Presidente.
One-half Bacardi
One-half French Vermouth
One dash Grenadine (shake or
stir)
Twist Orange Peel on top
1935 Anonymus: Bar La Florida Cocktails. Seite 48. Presidente Cocktail.
1/2 Vermouth Chambery. 1/2 Chambery Bermouth
1/2 Bacardí Oro. 1/2 Bacardi Cold.
1/2 Cucharadita de Cura- 1/2 Teaspoonful of Cura-
cao. cao.
Hielo menudo. Crushed Ice.
Enfríese perfectamen- Cool well and strain.
te y cuélese.
Sírvase con guindas y Serve with cherries and
una corteza de na- a peel of orange.
ranja.
1935 Anonymus: Fancy Drinks. Seite 15. El Presidente Cocktail.
1/4 Curacao
1/4 Italian Vermouth
1/2 White Cuban Rum
Stir, serve with a Maraschino cherry.
1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 11. Cuban President.
1 Part of Rum.
1 Part of Noilly Prat.
Vermouth.
Drops of Curacao.
Drops of Grenadine.
Stir put in cherry, a peel of
Orange, and serve in a Manhattan
glass.
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 213. Presidente.
Three-fifth Trinidad Rum
Two-fifth Italian Vermouth
Two or three dashes Cointreau
1935 Leo Cotton: Old Mr. Boston. Seite 102. Presidente Cocktail.
1 Jigger Rum
Juice of 1/2 Lime
2 Dashes Grenadine
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 127. President.
3/4 Bacardi Rum
1/4 Orange Juice
4 ds. Grenadine
1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 11. Cuban President.
1 Part of Rum.
1 Part of Noilly Prat.
Vermouth.
Drops of Curacao.
Drops of Grenadine.
Stir put in cherry, a peel of
Orange, and serve in a Manhattan
glass.
1936 Bill Edwards: Drinks. Seite 57. Presidente.
2 parts Bacardi Rum
1 part French Vermouth
Grenadine to taste
Serve with a slice of twisted orange peel and a
cherry.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 180. Presidente Cocktail.
3 glasses rum 1 teaspoon grenadine
3 glasses French vermouth 1 teaspoon curaçao
Serve with a cherry and aslice of orange in each.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 37. Presidente.
In mixing-glass: a dash of Cura-
çao, a dash of Grenadine, half
Chambery Vermouth, half Ba-
cardi; stir well and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 327. Presidente Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jarabe de Granadina
Fortuny.
1/3 parte de Vermouth Francés Noilly
Prat.
1/3 parte de Ron Charleston.
1/3 parte de Ron Bacardi.
Agítese, cuélese y sírvase en copa de 100
gramos.
1937 Anonymus: Bar Florida Cocktails. Seite 53. Presidente Cocktail.
1/2 Vermouth Chambery. 1/2 Chambery Vermouth.
1/2 Ron “Marti” (Oro). 1/2 “Marti” Rum (Gold
1/2 Cucharadita de Cura- label).
cao. 1/2 Teaspoonful of Cura-
Hielo menudo. cao.
Enfríese perfectamente y Crushed ice.
cuéIese. Cool well and strain.
Sírvase con guindas y una Serve with cherries and a
corteza de naranja. peel of orange.
Crushed ice.
1937 Anonymus: Bar Florida Cocktails. Seite 54. Presidente Menocal Special.
En un vaso de 8 onzas In a glass of 8 ounces put
póngase hierba buena abun- plenty of Mint leaves.
dante.
Una cucharadita de azú- 1 Teaspoonful of sugar.
car.
Varias gotas de limón. Several drops of Lemon
Estrújese bien la hierba juice and crushed mint lea-
buena. ves.
2 Onzas de Ron “Marti”. 2 Oz. “Marti” Rum.
Llenese el vaso de hielo
menudo y adórnese con un Fill glass with crushed ice;
ramito de hierba buena en- serve with Pepper-mint and
tero y dos guindas. two cherries.
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 53. Presidente Cocktail.
1/2 PICARD vermouth.
1/2 YUCAYO rum.
A teaspoonful of granadine.
Dress with a cherry and a orange peel.
1937 John R. Iverson: Liquid Gems. Seite 49. El Presidente Cocktail.
Shaker — ice
1 oz. Bacardi Rum
1/4 oz. French Vermouth
1/4 oz. Curacao
1/4 oz. Grenadine
Shake, strain and serve in cocktail
glass.
No decoration.
Observations
This has power, poise, and taste; An aristocrat
among cocktails.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 115. Presidente Cock-Tail.
Media parte vermouth AMA.
Media parte BACARDI.
Una cucharadita granadina.
Revuélvase.
Adórnese con una guinda y cáscara de na-
ranja.
1938 Anonymus: Cocktails. Seite 14. Presidente Cocktail.
1/2 Jigger Bal Cardinal
1/2 Jigger Italian Vermouth
1 Dash Creme de Cacao
1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 11. Cuban President.
1/2 oz. of Rum.
1/2 oz of Noilly Prat
Vermouth.
Drops of Curacao.
Drops of Grenadine.
Stir put in cherry, a peel of
Orange, and serve in a Manhat-
tan glass.
1938 Bud Caroll: Popular Drinks of Today. Seite 20. Presidente.
Bacardi . . . . . . . . . . 1/3 jigger It. vermouth . . . . . . 1/3 jigger
Grenadine . . . . . . . . 1 dash Curacao . . . . . . . . . . 1/3 jigger
Stir well with cube ice. Strain into chilled cocktail
glass and serve.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 135. President Cocktail.
2 dashes Grenadine
Juice of 1/4 Orange
1 jigger Cuban Rum
Shake well
Strain into Cocktail Glass
1938 Jean Lupoiu: Cocktails. Seite 64. El Presidente Cocktail.
Dans le shaker:
1 jet de grenadine, 1/3 de Vermouth
Chamberry, 2/3 de Bacardi.
Agiter et servir.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. Cuban Presidente.
1/2 jigger rum
1/2 jigger French dry vermouth
1 teaspoon grenadine sirup
1 dash curaçao
Rum first in the barglass, then the vermouth, curaçao, and sirup.
Put in the ice. Stir (never shake). After straining into the
serving glass, add a piece of orange peel.
This is the drink to toast the Cuban presidente (who
ever he may be at the present moment). A heady salute
for a nation’s head. It might be mentioned that some
prefer their presidente with grenadine only and without
the curaçao.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. New Orleans Presidente.
1 tablespoon grenadine sirup
1 jigger rum
1 tablespoon orange juice
Shake with ice, lots of it cracked fine, and strain into a cocktail
glass.
1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. Americans Presidente.
1 pony rum
1 pony French dry vermouth
1 lemon — juice only
1 dash curaçao
1 dash grenadine sirup
Proceed as with the Cuban presidente and drop a maraschino
cherry into the cocktail glass before straining the mixture into it.
Today several brands of rum, made from Louisiana
sugar cane molasses, are finding favor . . . even among
those who have long believed that rum, to be good, must
come from Cuba, Jamaica, or Puerto Rico.
1939 Anonymus: Bar La Florida Cocktails. Seite 55. El Presidente.
1/2 Vermouth Chambery. 1/2 Chambery Vermouth.
1/2 Bacardí. 1/2 Bacardi.
1/2 Cucharadita de Curacao. 1/2 Teaspoonful of Curacao.
Hielo menudo. Crushed ice.
Enfríese perfectamente y Cool well and strain.
cuélese. Serve with cherries and a
Sírvase con guindas y una peel of orange.
corteza de naranja.
1939 Anonymus: Bar La Florida Cocktails. Seite 55. Presidente Menocal Special.
En un vaso de 8 onzas pón- In a glass of 8 ounces put
gase hierba buena abun- plenty of Peppermint
dante. leaves.
Una cucharadita de azúcar. 1 Teaspoonful of sugar.
Varias gotas de limón. Several drops of Lemon
Estrújese bien la hierba juice and crushed mint
buena. leaves.
2 Onzas de Bacardí. 2 Ounces Bacardi.
Llénese el vaso de hielo Fill glass with crushed ice;
menudo y adórnese con un serve with Pepper-mint
ramito de hierba buena and two cherries.
entero y dos guindas.
1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 50. Presidente Cocktail.
1/2 Vermouth Blanco. 1/2 White Vermouth
1/3 Bacardí, Carta Oro. 1/3 Bacardí, Carta Oro.
1/2 Cucharadita de Curacao. 1/2 Teaspoonful of Curacao.
Hielo menudo. Crushed ice.
Enfríese perfectamente y cué- Cool well and strain.
lese. Serve with cherries and a peel
Sírvase con guindas y una cor- of orange.
teza de naranja.
1939 Anonymus: Floridita Cocktails. Seite 58. Presidente Cocktail.
1/2 Vermouth Ama. 1/2 Ama Vermouth
1/3 Bacardí Carta Oro. 1/3 Bacardí Carta Oro.
1/2 Cucharadita de Curacao. 1/2 Teaspoonful of Curacao.
Hielo menudo. Crushed ice.
Enfríese perfectamente y cué- Cool well and strain.
lese. Serve with cherries and a peel
Sírvase con guindas y una cor- of orange.
teza de naranja.
1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 9. President.
1/2 French Vermouth
1/2 of Rum.
The juice of a lime.
Drops of Grenadine.
Stir put in cherry, a peel of Orange, and
serve in a Manhattan glass.
1939 Charles H. Baker, Jr.: The Gentleman’s Companion, Volume II. Seite 99. The Habana Presidente.
THE HABANA PRESIDENTE, now KNOWN to MANY, but SOUND
ENOUGH in ITSs OWN RIGHT for LISTING in any SPIRITUAL VOLUME
This has long been one of Cuba’s favourite drinks and every visit-
ing Americana should go to La Florida and get one from head-
quarters. The mix is simple and satisfying …. Just put 1 pony each
of Bacardi Gold Seal, and dry French vermouth, into a bar glass with
cracked ice. Donate 1 tsp grenadine and the same of curaçao. Stir and
serve in a Manhattan glass with a scarlet cherry for garnish. Finally
twist a curl of yellow orange peel over the top so that the oil strikes
the surface of the drink, then drop the peel in …. Sloppy Joe’s own
Special is merely the Presidente with the juice of a small lime added,
and the twist of lime peel handled as above.
1940 Anonymus: Professional Mixing Guide. Seite 31. El Presidente.
1oz Cuban Rum (White), 1/2 oz Or-
ange Curacao, 1/2 oz Dry Vermouth,
dash of Grenadine. Add ice, shake
well and strain into a cocktail glass.
If drink is stirred instead of shaken
it will pour a clear, deep orange
color. Some prefer it this way. (Twist
of Orange Peel sometimes is added.)
1940 Anonymus: Recipes. Seite 27. President Cocktail.
Use mixing glass – 2 cubes ice
1 jigger Cuban Rum
1/4 jigger Curacoa or Grenadine
1/4 jigger Italian Vermouth
Stir. Strain into cocktail glass and serve.
1940 Anonymus: Recipes. Seite 27. President Cocktail (American Style).
Use mixing glass – 2 cubes ice
1 jigger Cuban Rum
1/4 jigger Curacoa or Grenadine
Juice 1/2 Lime
1/4 jigger Italian Vermouth
Stir. Strain into cocktail glass and serve.
1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 7. President.
1/2 French Vermouth.
1/2 of Rum Sloppy Joe’s.
The juice of a lime.
Drops of Grenadine.
Stir put in cherry, a peel of Oran-
ge, and serve in Manhattan
glass.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide and Ladies’ Companion. Seite 118. President Watson.
2/3 jigger Cuban Rum
1/3 jigger Orange Curaçao
1/3 jigger Dry Vermouth
Dash of Grenadine
Shake with ice and strain into a cocktail
glass. Garnish with a twist of orange peel. If you wish
a clear deep orange color, stir instead of shaking.
TAKE A DEEP BREATH AND PREPARE TO MEET THE BOARD OF
DIRECTORS.
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 146. President Cocktail.
1 Jigger Bacardi Rum
4 Slices Orange
2 Dashes Grenadine
Shake well with cracked ice and strain.
Use glass number 2
1940 Pedro Talavera: Los secretos del cocktail. Seite 173. Presidente cocktail.
En un gran vaso de cristal unos pedacitos de hielo.
8 gotas de Jarabe de Granadina.
10 ídem de Curaçao La Campana.
8 ídem de Orange Bitter.
1 copa de Ron Bacardí.
Agítese bien y se pasa al vaso núm. 3 con una cor-
teza de limón.
1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 54. Presidente-Cocktail.
Póngase en el vaso mezclador unos pe-
dacitos de hielo y añadir:
1/2 Ron Bacardi
1/2 Vermut Francés
1 cucharadita Granadina
Agítese bien y sírvase en copa de cocktail
con una guinda y una corteza de naranja.
— Según la fórmula del Club de Cantineros, de Cu-
ba. —
1943 Oscar Haimo: Cocktail Digest. Seite 39. El Presidente Cocktail.
1 1/2 oz. Rum
1 1/4 oz. French Vermouth
2 dashes Grenadine
Twist of Orange Peel
Shake.
1943 Oscar Haimo: Cocktail Digest. Seite 59. Presidente Cocktail.
1 1/3 oz. Rum
1 1/3 oz. Italian Vermouth
Twist of Orange Peel
Stir.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. Cuban Presidente.
1/2 jigger rum
1/2 jigger French dry vermouth
1 teaspoon grenadine sirup
1 dash curaçao
Rum first in the barglass, then the vermouth, curaçao, and sirup.
Put in the ice. Stir (never shake). After straining into the
serving glass, add a piece of orange peel.
This is the drink to toast the Cuban presidente (who
ever he may be at the present moment). A heady salute
for a nation’s head. It might be mentioned that some
prefer their presidente with grenadine only and without
the curaçao.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. New-Orleans Presidente.
1 tablespoon grenadine sirup
1 jigger rum
1 tablespoon orange juice
Shake with ice, lots of it cracked fine, and strain into a cocktail
glass.
1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 62. American Presidente.
1 pony rum
1 pony French dry vermouth
1 lemon — juice only
1 dash curaçao
1 dash grenadine sirup
Proceed as with the Cuban presidente and drop a maraschino
cherry into the cocktail glass before straining the mixture into it.
Today several brands of rum, made from Louisiana
sugar cane molasses, are finding favor . . . even among
those who have long believed that rum, to be good, must
come from Cuba, Jamaica, or Puerto Rico.
1944 Crosby Gaige: The Standard Cocktail Guide. Seite 63. President Watson.
2/3 jigger Cuban Rum
1/3 jigger Orange Curagao
1/3 jigger Dry Vermouth
Dash of Grenadine
Shake with ice and strain into a Cocktail glass.
Garnish with a twist of Orange Peel. If you
wish a clear deep orange color, stir instead of
shaking.
1944 Nick Thomas: Bartender’s Friend. President.
2 Parts White Label Rum Shake with Ice.
1 Part Grenadine Strain into Cocktail Glass.
1 Teaspoonful Orange Juice
1944 Oscar Haimo: Cocktail Digest. Seite 70. Presidente Cocktail.
3/4 oz. Dry Vermouth
Dash Grenadine
2 oz. Rum
Stir
Decorate with Cherry
Twist of Lemon Peel on top.
1946 Bill Kelly: The Roving Bartender. Seite 32. El Presidente Cocktail.
2 dashes Grenadine
2 dashes Curacao
1/2 oz. French Vermouth
1 oz. Cuban Rum, light
Shake. Twist orange peel.
1946 Charles H. Baker, Jr.: The Gentleman’s Companion. Seite 99. The Habana Presidente.
THE HABANA PRESIDENTE, now KNOWN to MANY, but SOUND
ENOUGH in ITS OWN RIGHT for LISTING in any SPIRITUAL VOLUME
This has long been one of Cuba’s favourite drinks and every visit-
ing Americano should go to L a Florida and get one from head-
quarters. The mix is simple and satisfying. . . . Just put 1 pony each
of Bacardi Gold Seal, and dry French vermouth, into a bar glass with
cracked ice. Donate 1 tsp grenadine and the same of curaçao. Stir and
serve in a Manhattan glass with a scarlet cherry for garnish. Finally
twist a curl of yellow orange peel over the top so that the oil strikes
the surface of the drink, then drop the peel in. . . . Sloppy Joe’s own
Special is merely the Presidente with the juice of a small lime added,
and the twist of lime peel handled as above.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 49. El Presidente Cocktail.
1 1/2 oz. rum
1 1/4 oz. French vermouth
2 dashes grenadine
twist of orange peel
Shake and serve in 3 oz. cocktail glass.
1946 Lucius Beebe: The Stork Club Bar Book. Seite 70. Presidente Cocktail.
1 1/3 oz. rum
1 1/3 oz. Italian vermouth
twist of orange peel
Shake and serve in 3 oz. cocktail glass.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 54. El Presidente Cocktail.
3/4 oz Sweet Vermouth
2 oz. Rum
Stir
Decorate with Cherry.
1946 Oscar Haimo: Cocktail and Wine Digest. Seite 78. Presidente Cocktail.
3/4 oz. Dry Vermouth
3 dashes Curacao
2 oz. Rum
Stir
Twist of Orange Peel
1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 90. Cuban Presidente.
This is the “Martini” of Cuba and, to me, a lot
better than our own.
1 1/2 ounces Cuban light rum (Bacardi)
1/2 ounce French vermouth
2 dashes orange curaçao (De Kuyper or Nuy-
ens)
1 dash grenadine
Stir in mixing glass with large piece of ice; strain
into chilled cocktail glass and garnish with mara-
schino cherry. Twist lemon peel over drink but do
not drop.
1947 A. Vermeys: Cocktails. Seite 41. El Presidente Cocktail.
(Shaker)
1 trait de Grenadine: 1/3 Cinzano: 2/3 Ba-
cardi (Rhum).
1947 Pedro Chicote: Cocktails mundiales. Seite 221. Presidente-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de granadina.
Unas gotas de curaçao.
1/2 copita de ron Bacardí.
1/2 copita de vermouth Noilly Prats.
Agítese muy bien y sírvase en copa de cocktail,
con una guinda y una corteza de naranja.
1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 17. Presidente Dry Cocktail.
1/2 French Vermouth.
1/2 Daiquiri Coctelera Cordon de Oro.
Two drops orange bitters. Stir well in large
glass with two pieces of ice. Strain and serve in
chilled cocktail glass with a twisted rind of
orange.
1948 Anonymus: Ron Daiquiri Coctelera Cocktail Book. Seite 17. Presidente Sweet Cocktail.
Sweeten same as Presidente Dry Cocktail but
with grenadine and put in a cherry instead of
orange peel.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 157. El Presidente (Cuban).
1 part French Vermouth
3 parts Gold Label Rum
1 dash Grenadine to each drink
Stir with large cubes of ice. Drop a twist of orange
peel in each glass. Sometimes also decorated with a
cherry. This recipe may be varied by adding 1 or 2
dashes of Curaçao to each drink.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 158. El Presidente (American).
1 part French Vermouth
1 part Lemon Juice
3 parts Gold Label Rum
1 dash Grenadine & 1 dash Curaçao to each drink
Shake with cracked ice and decorate same as the
Cuban President.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 11. El Presidente.
1/2 jigger of Bacardi
1/2 jigger of vermouth Chambery
1 dash of grenadine
Cracked ice. Stir well.
Twist of orange peel on top.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 11. El Presidente.
1 1/2 ounces rum
1/2 ounce curagao
1/2 ounce French vermouth
Dash of grenadine
Add ice, shake well and strain into cocktail glass.
(Twist of orange peel, too, if you like.)
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 393. Presidente.
1/2 vermouth Chambery.
1/2 ron,
Cucharadita de granadina.
Hielo, Revuélvase, cuéle-
se y sírvase con una cereza
y cascara de naranja.
1948 Jean Lupoiu: Cocktails. Seite 50. El Presidente Cocktail.
Dans le shaker:
1 jet de grenadine, 1/3 de Vermouth
Chambèrry, 2/3 de Bacardi.
Agiter et servir.
1948 Trader Vic: Bartender’s Guide. Seite 214. Cuban Presidente.
1 1/2 oz. light Cuban rum 2 dashes orange curaçao
1/2 oz. French vermouth 1 dash grenadine
Stir in mixing glass with large ice; strain into chilled cocktail
glass; garnish with maraschino cherry. Twist lemon peel over
drink and serve.
1948 Trader Vic: Bartender’s Guide. Seite 217. El Presidente Cocktail.
1 oz. Puerto Rican rum 1 tsp. grenadine
1/2 oz. French vermouth 1 dash curaçao
Stir with ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 228. President Cocktail – 1.
1 1/2 oz. Bacardi 1 dash grenadine
2 tsp. orange juice 1 dash lemon juice
Shake well with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 228. President Cocktail – 2.
1 1/2 oz. Cuban rum Juice of 1/4 orange
. 2 dashes grenadine
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 229. President Cocktail – 3.
1 oz. Cuban rum 1/2 oz. French vermouth
1/2 oz. orange curaçao 1 dash grenadine
Shake with ice; strain into chilled cocktail glass. Garnish
with a twist of orange peel.
1948 Trader Vic: Bartender’s Guide. Seite 229. President Roosevelt Cocktail.
1 1/2 oz. Bacardi 1 dash grenadine
. 1/2 tsp. orange juice
Shake with cracked ice; strain into chilled cocktail glass.
1949 Anonymus: Bottoms Up. Seite 19. El Presidente Cocktail No. 1.
Juice 1 Lime
1 Teaspoon Pineapple Juice
1 Teaspoon Grenadine
1 1/2 oz. Rum
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.
1949 Emile Bauwens: Livre de Cocktails. Seite 72. Président cocktail.
2 Traits Sirop Grenadine –
1 Verre Rhum Bacardi Blanc –
Jus 1/4 Orange –
Frapper au shaker et passer dans un
verre à cocktail.
1949 Wilhelm Stürmer: Cocktails by William. Seite 59. Präsident Cocktail (President Cocktail).
1 Schuß Grenadine,
1 Schuß Orangensaft,
1 Gläschen Rum.
Schüttle nicht, sondern mische im
Mischbecher und serviere mit
Schneeeis.
1950 Julio Cesar Clave: El Barman Pratico. Presidente.
15 Grs. Limón (jugo), 1 cucharadita
azúcar, 3 Chs. Granadina, 50 Grs. Rhum Bacardi. Ba-
tido. Copa N° 13.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 89. President Roosevelt.
1 dash Grenadine 1 tsp. Orange Juice
. 1 jigger Bacardi
Shake with cracked ice and strain.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 86. Dominican Presidente.
Courtesy, Hotel Jaragua, Ciudad Trujillo, Dominican Republic
1/2 oz. rum Oro
1 oz. pineapple juice
2 dashes anisette
Ice
Shake and serve in cocktail glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 95. El Presidente.
1 oz. white Cuban rum
1/2 oz. orange curaçao
1/2 oz. dry vermouth
Dash grenadine
Ice
Shake well and strain into cocktail
glass.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 196. Presidente.
1 jigger Bacardi rum
1/2 jigger French vermouth
Dash grenadine
Ice
Shake well. Strain into cocktail glass. Add twist
orange peel and maraschino cherry.
1952 Anonymus: Cocktails. Seite 89. Presidente.
Dans le verre à mélange:
Un trait de curaçao,
Un trait de grenadine,
1/2 de vermouth Chambéry,
1/2 de rhum Bacardi,
Bien remuer et servir.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 116. El Presidente.
The vanguard of Manhattan cognoscenti has discovered what regu-
lars of El Chico in the Village have known for many a moon: the
El Presidente cocktail is elixir for jaded gullets. Here’s how George
Stadelman makes it at El Chico:
Over ice in a tall mixing glass, pour:
1 oz. white Cuban rum
1/2 oz. orange Curaçao
1/2 oz. dry vermouth
dash of Grenadine
Shake or stir well, then strain into cock-
tail glass. (When stirred instead of
shaken, it will pour a delightfully clear,
deep orange color.) A twist of orange
peel may be added.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 128. President Vincent.
(As served by Paul Cator)
1/2 rum
1/4 French Vermouth
Lime juice and sugar
Ice and shake well
1953 Anonymus: Manual del bar. Seite 243. Presidente.
. 5 gramos de Jugo de Limón.
Batido. 25 gramos de Vermouth Ame-
Servido en una copa de ricano.
90 gramos. 25 gramos de Vermouth Fran-
. cés.
. 25 gramos de Rhum Blanco.
1953 Anonymus: The ABC of Cocktails. Seite 20. El Presidente.
3 parts Gold Label Rum
1 part French (dry) Vermouth
1 dash Grenadine per drink
Stir with ice, strain into cocktail
glass, and serve with cherry or bit
of orange peel.
1953 Anonymus: The ABC of Cocktails. Seite 20. El Presidente, Americano.
3 parts Gold Label Rum
1 part French (dry) Vermouth
1 part Lemon Juice
1 dash Grenadine to each drink
1 dash Curacao to each drink
Shake with ice, strain into cocktail
glass, and serve with cherry.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 158. El Presidente (Cuban).
1 part French Vermouth
3 parts Gold Label Rum
1 dash Grenadine to each drink
Stir with large cubes of ice. Drop a twist of orange peel in each glass.
Sometimes also decorated with a cherry. This recipe may be varied by
adding 1 or 2 dashes of Curaçao to each drink.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 158. El Presidente (American).
1 part French Vermouth
1 part Lemon Juice
3 parts Gold Label Rum
1 dash Grenadine & 1 dash Curaçao
to each drink
Shake with cracked ice and decorate same as the Cuban President.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 61. El Presidente Cocktail No. 1.
Juice 1 Lime
1 Teaspoon Pineapple Juice
1 Teaspoon Grenadine
1 1/2 oz. Old Mr. Boston Imported
Rum
Shake well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 61. El Presidente Cocktail No. 2.
3/4 oz. French Vermouth
1 1/2 oz. Old Mr. Boston Imported
Rum
1 Dash Bitters
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 S. S. Field: The American Drinking Book. Seite 218. Presidente.
3/4 ounce of dry Vermouth, dash of Grenadine, 1 jig-
ger of Puerto Rican Rum, white label. Stir with ice, strain and serve
with a twist of orange peel.
This is a dry Latin Manhattan, using grenadine
instead of bitters. A fine basic drink for the well-
rounded repertoir. Easy with the grenadine, how
ever.
1954 Eddie Clark: King Cocktail. Seite 37. President Cocktail.
1 measure Bacardi Rum
1 measure Pineapple Juice
Dash of Grenadine
Shake and strain into a
cocktail glass.
1954 Marcel Pace: Nos Meilleures boissons. El Presidente.
Dans le shaker In shaker
1/3 RHUM BLANC
1/3 GRAND MARNIER
1/3 CINZANO DRY
1 trait GRENADINE 1 dash GRENADINE
1955 Harold J. Grossman: Grossman’s Guide To Wines, Spirits, and Beers. Seite 272. Presidente.
1 jigger White Label rum
1/2 jigger French Vermouth
2 dashes orange Curaçao
Dash of grenadine
Add ice, stir well, and strain.
1955 Jean Lupoiu: Cocktails. Seite 56. El Presidente Cocktail.
Dans le shaker:
1 jet de grenadine, 1/3 de Vermouth
Chamberry, 2/3 de Bacardi.
Agiter et servir.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 84. El Presidente.
1 Jigger Gold Label Rum
1/3 Jigger Curaçao
1/3 Jigger Dry Vermouth
1 Dash Grenadine
Shake well with ice and strain
into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 89. President.
1 Jigger Light Rum
Juice of 1/4 Orange
2 Dashes Grenadine
Shake well with ice and strain
into glass.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 40. El Presidente.
Shaker, glace
3/5 Rhum
1/5 Curaçao
1/5 Vermouth français
1 trait Grenadine
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 75. Président.
Shaker, glace
1 1/2 Rhum clair
Jus frais 1-4 orange
2 traits Orangebitter
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.
1957 Lawrence Blochman: Here’s How. Seite 56. El Presidente.
2 parts light rum 1 part French-type vermouth
. 2 dashes grenadine
Stir this one — with ice, of course.
1959 Anonymus: Manual de Cocteleria. Presidente Dulce.
Gotas de Granadina
Gotas de Curacao Rojo
1/2 onza de Vermouth Chambery o Ama
1 1/2 onza de Ron Carta Blanca
Revuelto y servido en copa de cocktail
con una cereza y cáscara de naranja.
1959 Anonymus: Manual de Cocteleria. Presidente Seco.
1/2 onza de Vermouth Seco
1 1/2 onza de Ron Carta Blanca
Revuelto y servido en copa de cocktail
con cascara de naranja.
1959 Fernando Gaviria: EI Coctel y Sus Derivados. Seite 58. Presidente.
Prepárese en cocktelera;
Unos pedacitos de hielo.
Unas gotas de Granadina.
Una parte de Vermout francés.
Una parle de Ron cubano.
Bien batido, sírvase en copa de cocktail,
con una corteza de naranja exprimida.
1960 Anonymus: Recetas para cocteles. Seite 49. Presidente Dulce.
Gotas de Granadina
Gotas de Curacao Rojo
1/2 onza de Vermouth
1 1/2 onza de Ron Carta Blanca
Revuelto y servido en copa de cocktail con una
cereza y cáscara de naranja.
1960 Anonymus: Recetas para cocteles. Seite 49. Presidente Seco.
1/2 onza de Vermouth Seco
1 1/2 onza de Ron Carta Blanca
Revuelto y servido en copa de cocktail con
cáscara de naranja.
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 45. El Presidente.
1/3 Rhum blanc
1/3 Cinzano Dry
1/3 Grand Marnier
1 trait grenadine
1960 Anonymus: Tout les cocktails et les boissons rafraichissantes. Seite 91. Presidente.
1/3 Cinzano Dry
2/3 Rhum
1 trait Curaçao
1 pelure concombre
1961 Pedro Chicote: El bar en el mundo. Seite 186. Presidente Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de granadina.
Unas gotas de curaçao.
1/2 copita de ron Bacardí.
1/3 de copita de vermouth
Noilly Prats.
Agítese muy bien y sírvase
en copa de cocktail, con
una guinda y una corteza
de naranja.
1963 Eddie Clarke: Shaking in the 60’s. Seite 110. President Cocktail.
1 measure light rum
1 measure pineapple juice
dash of Grenadine
Shake and strain into a cocktail glass.
1963 Luigi Veronelli: I cocktails. Seite 132. El Presidente Americano Cocktail.
1 bicchiere di RHUM cubano giallo
1/3 di bicchiere di vermouth dry
1/3 di bicchiere di succo di limone spremuto dalla
sola polpa
4 gocce di curacao
2 gocce di granatina
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac-
cio. Aggiungere il succo di limone, il RHUM, il vermouth
dry, il curapao e la granatina. Chiudere lo shaker, agi-
tarlo vigorosamente, farlo riposare un secondo, ripren-
dere infine ad agitare ma lentamente. Servire subito.
1963 Luigi Veronelli: I cocktails. Seite 132. El Presidente Cocktail.
1 bicchiere e 1/3 di RHUM cubano giallo
1/3 di bicchiere di vermouth dry
1 cucchiaino di curaçao orange
2 gocce di granatina
2 scorzette di arancia senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il RHUM, il vermouth dry, il curaçao orange e la granatina.
Mescolare piuttosto forte usando l’apposito cucchiaio, la-
sciar riposare uno o due secondi, riprendere infine a me-
scolare ma lentamente. Servire subito in bicchieri guar-
niti con una scorzetta di arancia.
1964 Anonymus: Manual del bar. Seite 243. Presidente.
. 5 gramos de jugo de limón.
Batido. 25 gramos de Vermouth Ame-
Servido en una copa ricano.
de 90 gramos. 25 gramos de Vermouth Fran-
. cés.
. 25 gramos de Rhum blanco.
1965 Harry Schraemli: Manuel du bar. Seite 396. El Presidente.
Mettre dans le shaker passablement de glace. 1 dash grenadine, 1
dash curaçao-orange, 1/6 jus de citron, 1/6 vermouth blanc, 2/3 rhum
blanc. Bien agiter et passer dans un verre à cocktail.
1965 Harry Schraemli: Manuel du bar. Seite 454. Presidente.
Mettre beaucoup de glace dans le verre à mélange, 1/2 vermouth sec,
1 1/2 rhum blanc. Très bien remuer. Verser dans un grand verre à cock-
tail et ajouter une tranche d’écorce d’orange.
1965 Robert London & Anne London: Cocktails and snacks. Seite 43. El Presidente Cocktail.
1 1/2 ounces gold label rum 1/2 ounce dry vermouth
1/2 ounce curaçao Dash of grenadine
Shake well with cracked ice. Strain into cocktail glass.
1966 Harry Schraemli: Le roi du bar. Seite 143. Presidente (recette de Cuba).
Mixingglass. Beaucoup de glace pilée, 3 d
grenadine, 1/2 vermouth sec, 1 1/2 rhum Ba-
cardi blanc. Grand verre à cocktail. Ajou-
ter un doigt d’écorce d’orange.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 166. Presidente.
. 1/3 Bhum Blanco.
En el Shaker: 1/3 Grand Marnier.
. 1/3 Vermouth Seco.
. 1 golpe Granadina.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 54. El Presidente Cocktail.
3/4 oz. Sweet Vermouth
Dash Curacao
2 oz. Rum. Stir with Ice & Strain. Decorate with Orange Peel.
1966 Oscar Haimo: Cocktail and Wine Digest. Seite 78. President Cocktail.
3/4 oz. Dry Vermouth, 3 dashes Curacao
2 oz. Rum. Stir with Ice & Strain. Twist of Orange Peel.
1968 Anonymus: The Dieter’s Drink Book. Seite 11. El Presidente.
1 oz. light rum, 80 proof
1/2 oz. dry vermouth
1/2 oz. orange curaçao
dash grenadine
Stir well with cracked ice. Strain into chilled
cocktail glass. Garnish with orange twist.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 363. Presidente.
Batido. Servir en copa de 90 gramos.
1/3 Rum Blanco,
1/3 Grand Marnier,
1/3 Vermouth Seco,
1 golpe de Granadina.
1971 Anonymus: Tropical Recipes. Standard Recipes. El Presidente Cocktail.
(Stir)
Cocktail Glass (Chill)
Mixing Glass, 2 Cubes Ice
1 Dash Grenadine
1/2 Jigger Dry Vermouth
1/2 ” Curacao
1 ” White Rum
Stir well and strain
Twist of Orange peel
1971 Anonymus: Tropical Recipes. Standard Recipes. President Cocktail.
(Stir)
Cocktail Glass, Chill
Mixing Glass, 2 Cubes Ice
1/4 Jigger Grenadine or Curacao
1/2 ” Sweet Vermouth
1 ” Rum
Stir well and strain
Decorate with Red Cherry.
1972 Anonymus: Recipes – Wines and Spirits. Seite 31. El Presidente.
To make 1 cocktail
1/2 ounce sweet vermouth
3 ounces light Bacardi rum
A dash of Angostura bitters
3 to 4 ice cubes
1 strip orange peel
A 4-ounce cocktail glass, chilled
Combine the sweet vermouth, rum, bitters and ice cubes in a mixing
glass. Stir with a bar spoon, then place a strainer over the top of the mix-
ing glass and pour into a chilled cocktail glass. Twist the orange peel
over the glass to release the oil, and twirl it around the inside edge of the
glass. Do not add it to the drink.
1972 Leo Cotton: Old Mr. Boston. Seite 33. El Presidente Cocktail No. 1.
Juice 1 Lime
1 Teaspoon Pineapple Juice
1 Teaspoon Grenadine
1 1/2 oz. Old Mr. Boston Imported
Rum
Shake well with cracked ice and
strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 33. El Presidente Cocktail No. 2.
3/4 oz. Dry Vermouth
1 1/2 oz. Old Mr. Boston Imported
Rum
1 Dash Bitters
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 149. Cuban Presidente.
Juice of 1/2 lime
1 dash curaçao
1 dash grenadine
1/2 ounce French vermouth
1 ounce light Puerto Rican or Cuban rum
Shake with ice cubes. Strain into tiki stem or other cocktad
glass. Add a twist of orange peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 152. El Preidente.
1 ounce light Puerto Rican rum
1/2 ounce French vermouth
1 teaspoon grenadine
1 dash curaçao
Stir with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 170. President Cocktail – 1.
1 ounce light Puerto Rican rum
1/2 ounce curaçao
1/2 ounce French vermouth
1 dash grenadine
Shake with ice cubes. Strain into chilled cocktad glass. Add a
twist of orange peel.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 170. President Cocktail – 2.
1 1/2 ounces light Puerto Rican rum
Juice of 1/4 orange
2 dashes grenadine
Shake with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 170. President Cocktail – 3.
1 1/2 ounces light Puerto Rican rum
1/2 teaspoon orange juice
1 dash lemon juice
1 dash grenadine
Shake well with ice cubes. Strain into chilled cocktail glass.
1972 Trader Vic: Trader Vic’s Bartender’s Guide, Revised. Seite 171. President Roosevelt Cocktail.
1 1/2 ounces light Puerto Rican rum
1 dash grenadine
1/2 teaspoon orange juice
Shake with ice cubes. Strain into chilled cocktail glass.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 54. El Presidente Cocktail.
3/4 oz. Sweet Vermouth
Dash Curacao
2 oz. Rum. Stir with Ice & Strain. Decorate with Orange Peel.
1973 Oscar Haimo: Cocktail and Wine Digest. Seite 78. Presidente Cocktail.
3/4 oz. Dry Vermouth, 3 dashes Curacao
2 oz. Rum. Stir with Ice & Strain. Twist of Orange Peel.
1976 Brian F. Rea: Brian’s Booze Guide. Seite 48. El Presidente.
Blend/strain into pre-chilled cocktail glass
1 ounce light Rum
1/2 ounce Curacao
1/2 ounce sweet Vermouth
1/2 ounce lime juice
1976 Harry Craddock: The Savoy Cocktail Book. Seite 128. President Cocktail.
2 Dashes Grenadine.
The Juice of 1/4 Orange.
1 Glass Rum.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jones’ Complete Barguide. Seite 262. Cuban Presidente.
Cocktail Glass Shake
1-1/2 oz rum
1/2 oz dry vermouth
1/4 oz orange curaçao
1/4 oz grenadine
Lemon twist, Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 275. El Presidente.
Cocktail Glass Stir
1-1/2 oz gold rum
1/4 oz orange curaçao
1/4 oz dry vermouth
1 dash grenadine
Variation Shake
1 oz lime juice
1/4 oz pineapple juice
1/4 oz grenadine
1-1/2 oz rum
Variation Stir
1-3/4 oz rum
3/4 oz dry vermouth
1 dash bitters
Variation Shake
1-1/2 oz gold rum
1/4 oz orange curaçao
1/2 oz dry vermouth
1/4 oz grenadine
1/4 oz dark rum
1/4 oz lime juice
1977 Stan Jones: Jones’ Complete Barguide. Seite 372. President (Roosevelt).
Cocktail Glass Shake
1-1/2 oz rum
1 oz orange juice
1 dash grenadine
Variation
Add 1/4 oz lemon juice &
less orange juice
Variation
Add 1/2 oz dry vermouth
less orange juice
1977 Stan Jones: Jones’ Complete Barguide. Seite 372. President Vincent.
Cocktail Glass Shake
1-1/2 oz rum
1/2 oz dry vermouth
1/2 oz lime juice
1/2 tsp sugar
1979 Fred Powell: The Bartender’s Standard Manual. Seite 31. El Presidente Edwardo.
1 1/2 jigger Gold Label Rum
1/2 jigger Curacao
1/2 jigger Dry Vermouth
1 Dash Grenadine
Shake with ice and strain.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 446. El Presidente. 6 cl gereifter kubanischer Rum; 3 cl trockener Wermut; 1 Barlöffel Curaçao; 3 Dash Grenadine; Garnitur: Orangenzeste.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 2. Seite 210. El Presidente. 6 cl gereifter kubanischer Rum; 3 cl trockener Wermut; 1 Barlöffel Curaçao; 3 Dash Grenadine; Garnitur: Orangenzeste.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 83. El Presidente. 45 ml white rum (Flor de Caña 4 Yr.); 22 ml dry vermouth (Dolin); 7 ml orange curaçao (Pierre Ferrand); 1/2 teaspoon grenadine; 1 dash orange bitters (Reagans’); garnish: lime wedge.
2016 Martin Cate: Smuggler’s Cove. Seite 43. El Presidente. /2 teaspoon SC Grenadine; 3/4 ounce dry vermouth; 1/2 ounce Pierre Ferrand Dry Curaçao; 1 1/2 ounces blended lightly aged rum.
2016 Philip Greene: The Manhattan. Seite 157. El Presidente. 1 ounce añejo Cuban rum; 2 ounces Dolin Blanc vermouth; 1/4 ounce Pierre Ferrand Curaçao; 1/2 teaspoon grenadine; 1 dash Angostura bitters; 1 orange peel; garnish: cherry.
2017 Gary Regan: The Joy of Mixology. Seite 208. El Presidente. 1 1/2 ounces white rum; 1 1/2 ounces Dolin Blanc vermouth; 1 teaspoon orange curaçao; 1/2 teaspoon grenadine; garnish: orange twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 261. El Presidente. 1,5 oz. Havana Club Años rum; 1,5 oz. Alessio vermouth bianco; 0,25 oz. Pierre Ferrand dry curaçao; 1 barspoon (1/2 tsp.) Jack Rudy grenadine; 1 dash Angostura bitters; garnish: 1 orange twist.
2018 Gary Regan: The Joy of Mixology. Seite 208. El Presidente. 1 1/2 ounces white rum; 1 1/2 ounces Dolin Blanc vermouth; 1 teaspoon curaçao; 1/2 teaspoon grenadine; garnish: orange twist.
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