Julio Cabrera’s El Presidente

Julio Cabrera, Café La Trova | Miami

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.


Serving: 1

  • 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

  1. Combine all ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a chilled coupe.
  3. Express the orange peel and discard.
  4. Garnish with Morello cherry.
Editor's Note

Homemade Grenadine:
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.

Tagged: Cuban cocktails