Down to the River – A Rum Manhattan
Diving deep into the backlog again. This is a Manhattan / Rum Manhattan hybrid, I came up with in the Christmas season 2022. Just in the spirit of that season, I added a healthy das of spices.
For the base spirit, I used a combination of PX cask rum as well as bourbon. Furthermore, I used a mix of different vermouths, namely Yzaguierre Reserve, Mancino and a bit of Punt e Mes.
More spices
To add more complexity, I added Benedictine as well as a blend of bitters. Chai Bitters with their black tea note work wonders with rum. Additionally, I used the great Scrappy’s Orleans Bitters as well.
2,25 cl Yellowstone Bourbon
2,25 cl Sweet Vermouth Blend*
1,5 cl Benedictine
2 Dashes Scrappy’s Orleans Bitters
Stir – strain – chilled Cocktail glass;
Garnish: Chocolate Praline;
Song: Ben Caplan – Down to the River;
*Mix 50 % Mancino Vermouth Rosso, 40 % Yzaguierre Reserve and 10 % Mancino Chinato.
Through the PX Cask aged rum the drink is quite smooth. A little further down the taste, the whiskey shines through. The spices also come to the front, but they do not overwhelm the taste. Yes, this means that the drink is more suited for the colder days, but it also works in spring.
The ‘Down to the River’ is a fascinating blend of Manhattan and Rum Manhattan with a spicy touch. The combination of PX Cask Rum and Bourbon creates an intriguing base, while the addition of Benedictine and various bitters adds depth to the drink. The flavor profiles unfold in layers, with the spices not overpowering. Perfect for cozy evenings or cold days. I will definitely enjoy this cocktail again!
Thank you for the kind words! I am glad you liked it. 😊