Cocktail-Ology by Count Benvenito Martini (1916) — Cocktail-Ology, miscellaneous drinks section
| 0.25 part | Orange juice (fresh) — orange juice | acid |
| 3 part | rum | base |
| 1 part | Grenadine | sweetener |
- Shake well and strain into a cocktail glass.
Ice: Ice
President Cocktail
Imported from Cocktail-Ology
Family
Variants (3)
Recipes for Mixed Drinks by Hugo R. Ensslin (1917, p.27) — Ensslin 1917
| 1 jigger | Bacardi rum — Bacardi Rum | base |
| 4 slices | Orange — Source gives slices rather than a direct juice measure; they are shaken into the drink. | garnish |
| 2 dashes | Grenadine syrup — Grenadine | sweetener |
- Shake well in a mixing glass with cracked ice.
- Strain and serve.
Ice: Cracked ice
This matters because it preserves an early rum-and-orange President line before later drier, curaçao-led forms settle around the name.
The orange slices are part of the extraction method, not just a decoration note.
Cocktails by Pedro Chicote (1928, p.208) — Noilly Prat and grenadine
| 0.5 copita | Bacardi rum — Ron Bacardi | base |
| 10 drops | Grenadine — Granadina | base |
| 0.5 copita | dry vermouth — Vermut Noilly Prats | modifier |
- Shake very well and serve in a cocktail glass.
This matters because it preserves a Bacardi-and-Noilly Presidente line in Spanish interwar service rather than a single flattened modern standard.
See also: Bacardi Cocktail, Palermo Alcazar Cocktail