El Presidente

• 1/2 cup pomegranate juice
• 1/2 cup superfine sugar
• 1 1/2 ounces white rum
• 1/2 ounce orange Curacao
• 3/4 ounce French (dry white) vermouth
• Orange-peel twist, for garnish

1. Make grenadine by combining the pomegranate juice with the superfine sugar in a jar.
2. Shake until the sugar dissolves.
3. (This will keeps in the refrigerator for about a month.)
4. In a mixing glass, combine rum, Curacao, French vermouth and a dash of grenadine.
5. Fill mixing glass 2/3 full of ice, and stir gently.
6. Using a fine mesh strainer, pour into a chilled cocktail glass.
7. Garnish with a twist of orange peel.

pomegranate juice, sugar, white rum, orange curacao, orangepeel twist

Taken from cooking.nytimes.com/recipes/12516 (may not work)