1 1⁄4 oz Añejo rum
1 1⁄4 oz Sweet vermouth
1 twst Orange peel
Instructions

Stir, strain, up, twist.

Notes

I like a white Palmetto: 2 parts El Dorado 3 to 1 part Dolin Blanc, 2 dashes mole bitters, lemon twist.

History

The earliest reference I know of is in the Savoy Cocktail Book, which calls for St. Croix rum and sweet vermouth. Some versions call for dry vermouth and aromatic bitters.

Cocktail summary
Year
1930
Is an
authentic recipe
Curator
Not yet rated
Average
4 stars
(8 ratings)
YieldsDrink
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From other users
  • I use aged rum with 2-1 rum-vermouth ratio. Also washed glass with cointreau — ★★★★
  • Made with Don Q Anejo, Dolin red, and Regan's. EDIT: Tried the white variant with agricole and vermouth blancs and mole bitters. Preferable to the original. — ★★★
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