October is Manhattan: Month How Do You Like Yours

     The drink originated at the Manhattan Club in New York City in the early 1870s, where it was invented by Dr. Lain Marshall for a banquet hosted by Jennie Jerome, Lady Randolph Churchill, mother of Winston Churchill in honor of presidential candidate Samuel J. Tilden.

     Like many pre-Prohibition cocktails, the Manhattan is supposed to be made with rye whiskey. Thanks to modern interest in “them old-timey ways,” it often is nowadays. Often, but not always.   The trick to a good Manhattan is basic Manhattan recipe as a baseline: two ounces of bourbon whiskey, one ounce of sweet vermouth, two or three dashes of bitters, a slice of orange zest, and a cocktail cherry.  Once you get your balance of the ingredients down to yield the taste you are looking for, then you can begin to experiment with the different rums to create your favorite Rum Manhattan.

     There are a number of good candidates for making a really good Rum Manhattan, Doorly’s XO, Mount Gay Black Barrel, Seven Fathoms, Flor de Cana Seven Year, and many other rums that have strong bourbon notes.  Rum adds a little bit of sweetness on the front of the palate that bourbon does not, giving the Rum Manhattan more palate feel than bourbon or other whiskeys do.  The decision as to which one works for your Rum Manhattan is up to you and your taste buds.

     If you want to develop your own signature Rum Manhattan and needs a sweeter or softer base, then choose a sweeter rum like Zaya or Diplomatico for your base, likewise a standard younger expression for a dryer result.  The decision is yours, giving your signature Rum Manhattan a taste that is as unique as you are.  I prefer a dry vermouth rather than a sweet one when using rum to counter a little of the sweetness of the rum.

Bahama Bob’s Rum Manhattan

•  2 0z. Good Aged Dark Rum to fit your taste
• 1 oz. Dolin’s Dry Vermouth
• 3 Dashes of Angostura Bitters
• 1 Orange Zest
• 1 Cocktail Cherry

 Place all of the liquid ingredients in a mixing glass or cocktail shaker filled with ice. Stir well, about 20 seconds, then strain into cocktail glass. Add cherry then twist orange peel directly over drink to release essential oils from the zest and serve.

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