Rum Manhattan 1.000

Bill O'Leary for The Washington Post

Spirits Jan 20, 2010

There are many versions of this cocktail floating around right now. This one, by bartender Derek Brown at the Passenger, calls for aged rhum agricole, which is rum distilled from pure sugar cane juice in Martinique or Guadaloupe, such as Rhum Clement VSOP, Neisson Reserve Speciale or Rhum J.M VSOP.

It also calls for orange bitters instead of Angostura. As always, please note that maraschino liqueur is not the juice of maraschino cherries.

Servings: 1
  • Ice
  • 2 ounces aged rhum agricole (see headnote)
  • 1 ounce sweet vermouth, preferably Carpano Antica
  • 1/2 teaspoon maraschino liqueur
  • 1 dash orange bitters
  • Twist of orange peel, for garnish


Fill a mixing glass halfway with ice and add the rhum agricole, vermouth, maraschino liqueur and bitters. Stir vigorously for at least 30 seconds, then strain into a chilled cocktail (martini) glass. Garnish with the twist of orange peel.

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Recipe Source

From Derek Brown, bartender at the Passenger in Northwest Washington.

Tested by Michael Taylor.

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