The Palmetto: A Dominican-Inspired Twist on a Tropical Classic
There is something special about a bottle of rum that doesn’t come from a liquor store shelf. This particular recipe features an aged Dominican rum, a thoughtful gift from an employee who brought a piece of their home back to share.
While the traditional Palmetto often calls for equal parts rum and vermouth, I prefer a bolder, dryer profile. By bumping the rum to 2 oz, we let those deep, oaky Dominican notes take center stage, supported by the botanical sweetness of the vermouth.
Using this gifted Dominican rum feels like a nod to the cocktail’s history. First recorded in the legendary Savoy Cocktail Book in 1930, the Palmetto was originally created to showcase the elegance of aged Caribbean rums. It was the “Rum Manhattan”‘ for the sophisticated traveler.
Ingredients
- 2 oz Aged Rum (I used Brugal Extra Viejo Resera Familiar)
- 1.5 oz Sweet Vermouth
- 1-2 dashes Orange Bitters
- Orange twist for garnish
Instructions
- Combine: Add your aged rum, sweet vermouth and orange bitters into a mixing glass filled with ice.
- The Stir: Stir well for 20-30 seconds. This isn’t just about cooling; it’s about the perfect dilution to “open up” the rum’s bouquet.
- The Pour: Strain into a chilled cocktail coupe or a Nick & Nora glass.
- The Garnish: Express the oils of an orange twist over the surface, drop it in and enjoy.
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