Roosevelt Cocktail Recipe
Written by Enjoy the Roosevelt Cocktail with this easy recipe! Combine dark rum, dry vermouth, orange juice and sugar for a perfect fall drink.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 189
Ingredients
- 1¾ oz Dark Rum
- ¾ oz Dry Vermouth
- ¼ oz fresh orange juice
- 1 bar spoon of rich sugar syrup
- Orange twist - for garnish, optional
Equipment
- Coupe Glass
- Cocktail Shaker
- Measuring Jigger
- Cocktail Strainer
- Fine strainer
Instructions
- Prep Glass: Fill a Coupe glass with ice. Give it a quick stir to chill it and set it aside.
- Add Sugar: Pour 1 bar spoon of rich sugar syrup into the shaker.
- Add Orange Juice: Add ¼ oz fresh orange juice.
- Add Dry Vermouth: Measure and pour ¾ oz Dry Vermouth into the shaker as well.
- Add Rum: Finally, add 1¾ oz Dark Rum to the mix.
- Shake Well: Fill the shaker with ice, close it and give it a good shake (10-15 seconds).
- Strain: Take the Coupe glass and discard the ice inside. Then, using the cocktail strainer and the fine strainer, strain the shaken drink into the chilled glass.
- Garnish: Garnish with an orange zest twist (express the orange zest on top of the drink and then place it on the rim of the glass or drop it directly inside) and serve immediately.
Notes
Substitutes:
- Dark Rum: You can use light rum for a milder flavor if you don't have dark rum. On the other hand, spiced rum can be used as well if you’re looking for a spicier, richer flavor; feel free to experiment with your favorite brands and bottles!
- Dry Vermouth: If you’re out of dry vermouth, you can use any other kind of white vermouth of your liking; even extra dry vermouth will do the trick. For a slightly sweeter twist, you can also use an americano bianco or Lillet Blanc.
- Orange Juice: Freshly squeezed orange juice is best, but store-bought works too. I've used tangerine juice in a bind for a slightly sweeter profile.
- Rich Sugar Syrup: Rich syrup is easy to make at home: simply mix together 2 parts sugar and 1 part water over low heat. You can use any type of sugar you like: white, brown, cane and even coconut sugar will all make for a great syrup. Just make sure to dissolve the sugar well and to let the syrup cool down to room temperature before using.
Making a Pitcher of Roosevelt Cocktail:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 14 oz of dark rum, 6 oz of dry vermouth, 2 oz of orange juice, and 1,5 oz of rich sugar syrup.
- Mix: In a large pitcher, combine the dark rum, dry vermouth, orange juice, and sugar syrup. Add ice and stir well.
- Serve: Strain to remove the ice, serve immediately into chilled coupe glasses and garnish each glass with an orange zest twist. If you have some leftovers, be sure to keep it in the fridge (make sure no ice cubes are left inside) in an airtight container.
Making it Non-Alcoholic:
- Rum Substitute: Use a non-alcoholic dark rum substitute; these are available in the market and do a good job mimicking the flavor of dark rum. If you’re feeling crafty, you can also make your own dark rum substitute by infusing together rooibos tea and a bunch of spices of your liking (vanilla, cinnamon, clove, allspice and banana are always a good way to start). Mix all the ingredients together, add hot water, cover and let it infuse for at least 3h (the stronger the better, so if you have time let it infuse overnight. In that case, you can either let it rest in the fridge once the liquid has cooled down). Give it a taste, adjust the spice level if necessary and strain it once you’re happy with the result. Stored properly (in an airtight container in the fridge), this “tea-rum” can be kept for up to a week.
- Dry Vermouth Substitute: Opt for a non-alcoholic vermouth. These are usually widely available in liquor stores. If you cannot find any, opt for non-alcoholic dry white wine or unsweetened grape juice.
- Proceed As Usual: Use these non-alcoholic substitutes instead of the regular ingredients, follow the original steps, and enjoy a non-alcoholic version.