Jane Danger, of NYC’s Cienfuegos and Mother of Pearl, is a big fan of bianco vermouth: “It has more sugar than dry vermouth, and it’s very vanilla forward, which helps round out and lengthen drinks.” Her variation on Cuba’s classic cocktail, El Presidente, swaps bianco in for dry to make it more full, resulting in a refreshing, rounded cocktail.
- 3/4 ounce bianco vermouth, preferably Dolin Blanc
- 3/4 ounce rum, preferably El Dorado 3-Year
- 3/4 ounce white rum, preferably La Favorite Rhum Blanc
- 1/4 ounce curaçao
- 1 barspoon grenadine
Garnish: lemon rind
- Add all ingredients to a mixing glass, add ice and stir.
- Strain into a chilled coupe.
- Twist lemon rind over top and drop into drink.