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In some circles, the El Presidente is otherwise known as a Cuban Martini. It’s also one of those cocktails with slippery origins; in my Difford’s Encyclopedia of Cocktails, this is the fourth of four known El Presidente recipes printed. Variations include:
- El Presidente #1: Light rum, pineapple juice, lime juice, grenadine; a slim change-up on a classic daiquiri, replacing its simple syrup with pineapple juice. (Which, now that I think about it, is a great idea.)
- El Presidente #2: Light rum, dry vermouth, bitters. Difford’s describes it as “bone dry” and “rather like a rum-based, old-school Martini.”
- El Presidente #3: Light rum, dry vermouth, Cointreau, grenadine. A Trader Vic’s recipe, of which Vic himself allegedly said, “This is the real recipe.” (But I think he claims that about all of his concoctions? At least about the Mai Tai, which he said he flat-out invented.)
- El Presidente #4: Light rum, dry vermouth, Cointreau. “Dry but not bone dry, with balanced fruit from the triple sec and vermouth.” Ding ding ding ding ding, we have a winner!
Something that may or may not surprise you: I’m one of those people who likes to scour the Internet for various DIY tutorials and then implement them all over my house, oftentimes to the mild chagrin of the PhoBlograpHusband. (Two nights ago, our kitchen table was occupied for 12 hours by our crockpot, wrapped in a beach towel, ‘cuz I was making yogurt.) If I were born fifty years earlier, I would have been a devout Hints from Heloise kinda housewise. As it stands, since the start of summer my freezer has contained a big Ziploc full of banana peels and eggshells, so I can spend my weekends making nutritious, eggshell-and-banana peel fertilizer for my outdoor plants.
Also in my icebox are whole, way-overripe bananas whose peels have turned brown. The peels will inevitably see the inside of the aforementioned Ziploc; the bananas themselves are there because a few weeks ago I read online about making a soft-serve, ice cream-like dessert using nothing but frozen bananas and a blender. Given that pregnancy has kicked my ice cream addiction into disgusting overdrive, I thought this was worth a shot. I also thought, frozen banana daiquiris.
In Sean’s Ph.D. program, there lives a British lad named Harold Thorrington, all of 22 or 23 years of age. Of course his name is Harold Thorrington, for he is so very, very British, and of course his mates call him Harry. Harry Thorrington looks like the cuddly-button love child of Tony Blair and Paddington Bear. Really, his name is just so terribly goddamned British — the very utterance of it makes me want to punch a crumpet.
Like many British blokes with few years and countless pints under their pudgy belts, Harry (who really is quite lovely and keeps me in stitches, I must say) only knows how to drink one way: More. Before the holidays, he confessed to me the three cocktails he’d ever consumed, at least to his recollection: a mojito, a Cosmopolitan and… oh, pish posh, I can’t remember the third. Doesn’t matter. The point is, I assured him he’d certainly had very bad versions of those drinks, wherever he’d had them, and I resolved to make him the World’s Greatest versions soon.
Happy Mardi Gras? This drink is Happy Mar-Winning!
If you drank this drink for five seconds, you’d be like, “Dude! Can’t handle it! Unplug this bastard!” It fucks you up in a way that’s maybe not from, uh… this terrestrial realm.