Try a cocktail recipe straight from NYC’s Cafe el Presidente. Refreshing and sweet with a kick of rum, just like what you’d find in a Mexican market.
Walk into Cafe El Presidente, from the crew behind the celebrated Restaurant Tacombi, and you will feel as if you have stepped into a bustling Mexican market. With the casual setting, the owners have created what is now home to NYC’s longest taco bar. Each section of the menu has its own booth-like counter in the cafe, with a fresh juice counter, taco bar, and cocktail stall lining the walls. If you can’t make it to the Flatiron District, try one of Cafe El Presidente’s top sellers, the Piña y Ron coctele.
- 1.5 oz Cana Brava rum
- 2 oz pineapple aguafresca
- 2 oz coconut water
- .5oz lime juice
- .25oz float of dark rum
- Place all except dark rum into mixing glass over ice
- Shake and strain over new ice
- Garnish with two pineapple leaves
- Float .5oz of black strap rum on top
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.