
I first stumbled across the Roosevelt cocktail at a summer backyard party where the host was desperate to escape the tyranny of the basic margarita. I remember thinking, “Here we go again,” but after my first sip, I was hooked. The glass was cold, the scent of mint hit me before anything else, and the whole thing was just… lively. People kept circling back to ask for seconds – and, inevitably, the recipe. That night, it quietly joined my shortlist of drinks worth remembering.
Now, cocktail lore is always a bit wobbly, but supposedly the Roosevelt is named after the famous family, though whether it’s Teddy or FDR is anyone’s guess. If you ask five bartenders, you’ll get six origin stories – maybe popular during Prohibition, maybe not, who knows. I like to picture some tuxedoed party-crasher sneaking one between jazz sets, but that’s probably just the mood talking. Regardless, it has all the hallmarks of early American cocktails: bright citrus, honest spirits, and just enough sugar to keep things friendly.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
The drink itself is a balancing act – lime sharpness, rum warmth, a touch of sweetness to keep everything smooth. It’s daiquiri-adjacent but with a character of its own, thanks in no small part to a slap of mint. And while it looks fancy in a coupe, I’ve served these in chipped rocks glasses and even a mason jar or two. At one party, I watched a friend – self-professed “rum hater” – ask for a refill without a hint of irony. That alone felt like a minor triumph.
Ingredients & Glassware
- 2 ounces white rum (Bacardi works fine, but I swear by Plantation 3 Stars)
- 1 ounce fresh lime juice (not the bottled stuff, trust me)
- 1/2 ounce simple syrup
- A few mint leaves for garnish
- Ice cubes
Traditionally, it’s served in a cocktail glass, but I’ve shamelessly used whatever’s clean – when the cocktails are good, nobody complains.
How to Make a Roosevelt
- Fill your shaker with more ice than you think you’ll need.
- Pour in the white rum (2 oz).
- Add freshly squeezed lime juice (1 oz) – do yourself a favor and use an actual lime.
- Add the simple syrup (1/2 oz).
- Shake it like you mean it for a full 15 seconds. Your hands will get properly cold.
- Strain into your chilled glass.
- Give those mint leaves a good slap between your palms to wake them up, then drop on top.
If you want a non-alcoholic version (or, as my cousin calls it, “the responsible Roosevelt”), just sub in 2 oz sparkling water and a splash of apple juice for the rum. It’s not identical, but it’s a respectable nod to the original.
Food Pairing
Don’t overthink it. Most grilled things love a Roosevelt – I’m partial to charred chicken thighs, but shrimp cocktail works, too, and even a bowl of salted nuts disappears fast with a platter of these on the table.
Tweaks & Experiments
Sometimes, I like to switch things up:
- Try a lightly aged rum for extra depth (but avoid anything too oaky or dark).
- Use honey syrup in place of simple syrup.
- Add a couple dashes of Angostura bitters if you want a tiny bit of spice.
- Muddle in a handful of fresh berries for color (and something extra at the bottom).
For heat seekers, my neighbor throws in a thin pepper slice before shaking. It’s not classic, but it is absolutely what you want on a muggy afternoon.
Final Thoughts
If there’s one lesson I’ve learned after a couple of botched Roosevelts (picture: way-too-sour messes in sticky glasses), it’s this: measure your ingredients. This drink is all about balance – there’s nowhere to hide if you get heavy-handed or slack off with the syrup.
Somehow I’ve become known as the Roosevelt person among my friends, which makes me laugh because this isn’t some complicated showstopper – it’s simple, approachable, and hits the spot every time. Funny how the easy ones sometimes make the biggest impression.