Rum Manhattan on the Rocks

IMG_2777A nice variation on a traditional Rye/Bourbon Manhattan this one uses Rum as its base with the addition of Luxardo and a splash of Orange Bitters.  A perfect summer sipper and (don’t tell anyone I said this) would actually work in a tall glass with some seltzer.

Rum Manhattan

2 Ounces of Amber Rum or Rum Agricole (my favorite is the VSOP by Rhum J.M)

1 Ounce Sweet Vermouth (I used Boissiere but for a more unusual taste try Uncouth Vermouth’s red)

1/2 Teaspoon Luxardo Maraschino liqueur

A dash or two of Orange Bitters

Pour everything into a mixing glass filled with ice and stir for a good 30 or so seconds. The more stirring/ice the more watered down the drink – which is fine by me – but you may feel differently, so adjust accordingly.

Strain into a cocktail glass (coup) or serve on the rocks with a twist of orange or an orange slice, I had a left over half of blood orange in the fridge so I used it a slice of it.

This also would make a great barrel aged cocktail.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
This entry was posted in Recipes and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s