El Pueblo

Another David Paine original. The hits just keep on coming …

el pueblo.jpg

First, the backstory. 

This delight originated a few weeks ago with a visit to an Eastside dive bar, celebrating the recent (as in that very afternoon) nuptials of one of my Village colleagues. I was perusing the cocktail menu (Doesn’t every place on Earth have a cocktail menu these days? I’m expecting one at Burger King any minute …) and noticed a drink with a provocative list of ingredients. I tried it and liked it well enough, but found it a bit muddy. So, I began playing with ingredients and proportions.
 
Last week, I went to visit my wonderful buds Nedda and Larry in Palm Beach. I like to have a new cocktail up my sleeve whenever I visit them, and I decided to finalize the mix and introduce the result on my visit. Nedda and Larry live on El Pueblo Way, so in honor of their hospitality and their being such totally deluxe human beings, I’m calling this one the El Pueblo.
 
The flavor is an untypical variation on the typical sweet-sour combo I love (think Side Car, Gimlet, Margarita, Whiskey Sour, etc). The flavor is layered and offers a surprise or two as the first few sips slide on down. Great for cool weather, but it would work just fine in the summer as well. 
 
You are going to love this one! Promise!


El Pueblo

  • 2 parts gin

  • 1 part St-Germain 

  • 1 part Amaro (I’ve used Meletti and Nonino. Both are great, and there are lots more to try.)

  • 1 part lime juice

Combine the ingredients, shake with ice, and strain into a rocks glass with fresh ice. Toss in a slice of lime for color and class.

Bacardi Cocktail

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Festive, attractive, and classic …

Another classic from early in the last century, the Bacardi Cocktail has been around since prohibition, if not before, and was wildly popular in the 1930s.

This is another of the many “sour” cocktails (think Sidecar, Margarita, Gimlet, etc.) that combine a base spirit with something sour and something sweet. The Bacardi is based – obviously enough – on Bacardi white rum. You don't have to use the Bacardi brand, but why not. It's reasonably priced and can be found in every single liquor store in the USA, if not the whole planet.

The sour ingredient is lemon juice – fresh, of course – and the sweet ingredients are grenadine, which imparts a lovely deep pink color, and simple syrup. This recipe also adds dry vermouth to round things out.

What you get with all this is a lovely, very smooth, sip that’s a little sour on the front end, and a little sweet on the back end. But always gentle. 


Bacardi Cocktail

  • 1.5 oz. White rum – Yeah, go ahead and get Bacardi

  • .5 oz. Dry vermouth

  • .5 oz. Fresh lemon juice

  • 2 teaspoons grenadine

Combine ingredients and shake until icy cold. Strain into a cocktail glass. Garnish with a lime peel for a festive Christmas-y look.

Santa would love it if you left one of these on the hearth on Christmas Eve!