El Presidente is a Cuban cocktail that originated in Havana in the 1920s. It can be translated to a barrel-aged cocktail with a few adjustments to the original recipe as well.
1.5 ounces light rum
0.75 ounce dry vermouth
2 dashes Curacao
1 dash grenadine
Shake well with cracked ice and strain into cocktail glass.
Aged El Presidente
18.5 ounces of gold rum
9 ounces of dry vermouth
3 ounces of Grand Marnier
2 ounces of grenadine
1-liter oak barrel
(For Serving: Ice and Orange Twists)
* If the barrel is new and dry inside, fill it with water and let stand until watertight (about 24 hours) and drain.
* Fill the barrel with all of the liquid ingredients needed for your cocktail, using a funnel.
* Age the cocktail until it has taken on a softer, rounded but not overly oaky flavor (about 1 month). Taste a sample once a week to ensure that you are not letting it age too long.
* Strain the cocktail through a coffee filter-lined funnel into a glass container.
* If you age a new cocktail in the barrel after a previous one, it may pick up on some of the flavor from the first cocktail aged in the barrel. This can be a fun thing to play around with while aging drinks!
* Store until you are able to enjoy!
* To serve, pour 3 ounces into an ice-filled cocktail shaker and stir until chilled. Strain the drink into a chilled cocktail glass and serve with an orange twist.