The Palmetto has been on my list of drinks to try for a while, and I finally got around to mixing one up. It’s a simple recipe – only three ingredients – and it’s basically a rum Manhattan. I love swapping in rum for whiskey in just about any cocktail, so I figured it would be pretty good. I didn’t expect just how much I loved it. I would take one of these over a Manhattan made with whiskey any day! It’s also a wonderful winter cocktail, dark and rich, with just enough of a hint of the tropics to hold you over until summer.
History: The Palmetto first appears in the 1930 Savoy Cocktail Book by Harry Craddock. His recipe is the same as the one I use here, except that he says to shake it (please don’t) and also calls for a rum from St. Croix. Today, the best known rums from St. Croix are Cruzan and Captain Morgan. Cruzan has been made on the island for over 280 years, but they have an extensive line of rums in different styles, and I’m not sure what variety would be closest to what Craddock was used to in 1930. I found a few modern Palmetto recipes that suggested using The Scarlet Ibis rum from Trinidad, and it is a lovely choice. It’s a drier rum, which works well with a full-bodied Italian sweet vermouth like Cocchi Vermouth di Torino or Carpano Antica Formula.
Palmetto
1.5 oz. aged rum (The Scarlet Ibis)
1.5 oz. sweet vermouth (Cocchi Vermouth di Torino)
2 dashes orange bitters
Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a coupe and garnish with an orange twist.
Thanks for sharing the Palmetto. I’m with you on swapping out rums for whiskey in cocktails. Make my old fashioned with a Four Square rum any day!
Love this. Thanks!