Here’s a little beauty I shot for my friends over at Palomar in Portland. Honestly, you’d have to be trying pretty hard to take a bad photo in this space– there’s just so much natural light and good vibes.
Plenty of bars nowadays put out menus of classic cocktails with a “new spin.” Generally this means they just added an ingredient to an Old Fashioned 🤷♂️ However, Palomar owner Ricky Gomez is a master at making subtle tweaks to classic recipes that help elevate them vs. creating “new” riffs. It’s a fine line for sure, but it’s a noticeable difference.
Take the below for example: this is not Palomar’s riff on an El Presidente. It’s just an El Presidente cocktail. But Gomez swaps out the orange curaçao for Amaro Nonino (a bittersweet, herbal digestif) and adds a touch of Oaxacan rum for a little bit of funky complexity. It’s still the classic prohibition-era drink, but with some expert adjustments that bring it up to par with modern cocktails.
1 1/2 oz Añejo rum
3/4 oz Bianco Vermouth
1/2 oz Amaro Nonino
1/4 oz Paranubes Oaxacan Rum
1 tsp quality grenadine
Combine ingredients in a mixing glass and stir with ice. Strain into a coupe and garnish with a maraschino cherry. Express an orange peel over the top, then discard.