Caña Rum Bar’s El Presidente

Erbin Garcia, Caña Rum Bar | Los Angeles

Erbin Garcia ups the measure of Curaçao and rum for a more spirituous take on the Cuban classic.


Serving: 1

  • 2 ounces golden rum, preferably Ron Barcelo Imperial
  • 1/2 ounce Curaçao
  • 1/2 ounce dry vermouth
  • 3 drops pomegranate syrup (see Editor's Note)

Garnish: orange peel

  1. Stir all ingredients in a mixing glass with ice.
  2. Strain into a coupe glass and garnish with an orange peel.
Editor's Note

Pomegranate Syrup:
Boil pomegranate juice until lightly reduced by 20 percent. Blend the pomegranate reduction with equal parts raw sugar by volume until dissolved.

Tagged: Curaçao