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Palmetto

Category: Old FashionedMood: Sipper

Featured in The Savoy Cocktail Book (1930)

Coupe

Ingredients

  • 45ml blend of aged rums (see hints)
  • 45ml sweet vermouth
  • 2 dashes orange bitters
No. of Servings:
1

Garnish

Orange twist

Instructions

  1. Add all ingredients to a mixing glass with ice.

  2. Stir until chilled.

  3. Strain into a coupe.

  4. Twist an orange peel over the drink to express the essential oils and garnish with the twist.

Hints

  1. The original recipe makes use of St. Croix rum, which is no longer available. Historian David Wondrich describes it as light bodied, like Cuban rum, grassy, like Martinique rum, and funky, like Jamaican rum.

  2. Experiment with rum blends, paying special attention to how they play with your choice of sweet vermouth. Paul McGee decides to split the rum with 1 part Barbados rum and then 0.5 parts of Rhum Agricole and Jamaican rum each.

  3. While the traditional recipe is equal parts rum to vermouth, if you prefer a drier drink, you could modify the specs to fit those of a Manhattan (2:1 rum to vermouth).

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Trivia

  1. Listed in 1930's The Savoy Cocktail Book by Harry Craddock.

  2. A palmetto is a low growing, fan-leaved palm. It's the same tree that when harvested is sold as "heart of palm".

Tags

Three ingredientsIntenseElegantDryBoozyAromatic1930sOld FashionedRumAged rumFortified wineVermouthSweet vermouthOrange bitters