El Presidente 2.0

Naren Young, Dante | New York City

Served on tap at New York’s Dante, this riff improves on the rum-vermouth-orange liqueur classic with a sumac tincture that both echoes the grenadine’s tart, earthy flavors and recalls the pomegranate’s connection to the Middle East.

Ingredients

Serving: 1

  • 1 1/2 ounces aged rum, preferably Bacardi 8
  • 1 1/2 ounces aged rum, preferably Bacardi 8
  • 1 ounce dry vermouth, preferably Martini & Rossi
  • 1 ounce dry vermouth, preferably Martini & Rossi
  • 1/2 ounce Pierre Ferrand dry orange Curacao
  • 1/2 ounce Pierre Ferrand dry orange Curacao
  • 1 teaspoon house grenadine (see recipe for Dante's grenadine)
  • 1 teaspoon house grenadine (see recipe for Dante's grenadine)
  • 3 dashes sumac tincture (see Editor's Note)
  • 3 dashes sumac tincture (see Editor's Note)

Garnish: orange twist

Directions
  1. Fill a mixing glass with ice and add all ingredients.
  2. Stir until very well chilled.
  3. Strain into a Nick & Nora glass and garnish with an orange twist.
Editor's Note

Sumac Tincture:
4 ounces Absolut 100
1 teaspoon powdered sumac

In a glass jar, combine Absolut 100 and powdered sumac. Set aside for 3-4 days, shaking occasionally. Strain through a very fine tea strainer. Pour into a dasher or dropper bottle. Will keep in a cool dark place for at least one month.

Tagged: dante, grenadine, Naren Young

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