Chicago (1914)

palmettoThere’s not much to say about the Palmetto. Except to say it’s delicious and mysteriously absent from most cocktail menus. If you ask for one from a bartender who returns a blank stare, just say “it’s a rum Manhattan” and their eyes will light up.

It’s possible this drink goes back to the 1870s vermouth craze in New York City, but the first documented recipe I’ve found is in Jacques Straub’s 1914 pocket-book Drinks. Straub was the son of a Swiss distiller, and worked as a wine steward at Louisville’s famed Pendennis Club before relocating to Chicago’s Blackstone Hotel. But, as David Wondrich notes in his foreword to the book, Straub was a tee-totaler. No wine, no booze. So what we have in Straub is a simple curator, a collector and distributor of data. His catalog of recipes must’ve been cribbed from the various bartenders he knew in Kentucky and Illinois – and for the most part, those recipes are still solid 100 years later.

Having said that, an adjustment to his spec of equal parts rum and Italian vermouth (1.5 oz each) to a 2:1 ratio prevents this from veering off balance. After all, the rum brings its own sweetness to the party – vermouth can take a small step back.

In the book, Straub calls for St. Croix rum; Cruzan Aged Dark Rum would be the closest widely-available version. But a tour of the Caribbean suggests even better options: try Appleton Estate V/X from Jamaica, El Dorado 8 from Guyana, or the fantastic Mount Gay Black Barrel from Barbados, which brings delicious cinnamon and vanilla notes to the drink.

THE KIT

Hardware: Mixing glass, Jigger, Barspoon, Cocktail pick, Hawthorne strainer, Fine-mesh strainer
Ice: Ice cubes, Cracked ice
Glassware: Cocktail glass
Spirits: Aged rum (recommended: Appleton Estate V/X, El Dorado 8, Mount Gay Black Barrel)
Mixers & Liqueurs: Italian vermouth (recommended: Dolin, Noilly Prat, Martini & Rossi, Carpano Antica)
Juices, Accents, & Garnishes: Orange bitters (recommended: Regan’s), orange twist

HOW TO

Chill a cocktail glass in the freezer at least ten minutes.

In a mixing glass, add:

2 1/4 oz aged rum
3/4 oz Italian vermouth
2 dashes orange bitters

Add a mix of ice cubes and cracked ice to cover well above the liquid level. Stir well to blend and chill, then double-strain (to catch small bits of ice) into the prepared, chilled glass. Pinch an orange twist over the drink to express oils onto its surface, then lightly brush the twist around the glass exterior. Garnish with the twist.

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