There’s any number of recipes floating around out there, and the original printed recipe — as far as David Wondrich can tell — dates to the 1924 Manuel del Cantinero by León Pujol and Oscar Muñiz.
That recipe calls for equal parts Bacardi and Chambery vermouth, which Wondrich says is a white vermouth from the French region of Chambery (home to Dolin vermouths) that sits between the dry and sweet varieties. Throw in a a little grenadine or curaçao and garnish with an orange peel and a cherry, and you’re done.
That’s a recipe which works for Wondrich, but we’ve also had two top recipes which we think deliver the goods: one, from Monin ambassador Karel ‘Papi’ Reyes, and another from Vasco Bar’s Max Greco.
Take a look at the El Presidente recipe from each of them below.
