Julio Cabrera dials down the vermouth for this spirit-forward version of the Cuban classic, which he likens to a Manhattan in its simplicity: “It’s the ingredients that make it really good,” he says. Aged rum provides the backbone, softened by blanc vermouth and bittersweet dry Curaçao. The garnish also is Manhattan-like: instead of a citrus peel, Cabrera favors a deep-hued Morello cherry.
- 1 1/2 ounces blended aged rum, preferably Banks 7
- 3/4 ounce blanc vermouth, preferably Dolin
- 1/2 ounce dry Curaçao, preferably Pierre Ferrand
- 1 barspoon homemade grenadine (see Editor's Note)
Garnish: orange peel, Morello cherry
- Combine all ingredients in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe.
- Express the orange peel and discard.
- Garnish with Morello cherry.
1 cup white sugar
1 cup pomegranate juice
1 orange peel
½ barspoon orange flower water
In a saucepan, combine the sugar and pomegranate juice. Bring to a boil, then remove from heat. When cool, add the orange peel and orange flower water, and stir to combine.