Rum Manhattan
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Ingredients
- 2ounces aged rum (such as Diplomático Reserva)
- 1ounce Carpano Antica Formula vermouth
- ½ounce bay leaf reduction (see note)
- Dash of Angostura bitters
- Bay leaf, for garnish
- Marinated blueberries, for garnish (see note)
- Flamed orange peel (optional)
Nutritional analysis per serving (1 servings)
204 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 1 gram protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rum, vermouth, bay leaf reduction and bitters in a mixing glass with ice, and stir thoroughly. Strain into a chilled cocktail glass, then add the bay leaf and several blueberries.
- Step 2
To flame the orange peel into the drink, cut a thumb-size wedge of peel from an orange. Holding a lighted match or lighter in one hand, squeeze the orange peel with the other hand over the flame so that the oils ignite as they pass through the flame. (This can require practice; an unflamed twist of orange will also suffice.) Serve.
- To make the bay leaf reduction, which is more like a tea, combine several bay leaves with boiling water — about four leaves per ¼ cup of water — and let steep overnight or preferably longer, up to two days. Strain and cool before using. At Roneria Caracas, the blueberries are marinated in a mixture of rum and Marsala wine, refrigerated, for about five days.
Private Notes
Comments
This is an elegant drink and worth the little bit of extra trouble to make a small amount of bay leaf infusion/tea and drop a handful of fresh blueberries in a jar with Marsala and dark rum. Drinking this beauty made me feel like I was in Cuba, in a dark, cool bar with a slow-rotating ceiling fan. The bay leaf infusion, flamed orange peel, and Angostura bitters, combined with the rum I used (Appleton Estate 12 Rare Casks) made for a beautifully dry cocktail. Fantastic.
antiqua vermouth at 40 / bottle is hugely overpriced. and while interesting is not as good as doolin to my taste.
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