This month’s Mixology Monday topic was near and dear to our hearts – the topic was “The Manhattan”. (I think just about everyone knows that’s Chris’ favorite cocktail, and definitely within my top 5!)
With this cocktail I’ve decided to take our Manhattan a little … south. Well, South and West, to be specific. We’re using Rum instead of whiskey and chocolate bitters in the place of Angostura. I’m looking for a little more of a pre-Colombian spicy sweet flavor – and this one brought it!
Thanks Frederic for an awesome topic and hosting once again this month!
Teotihuacan
This take on the Manhattan uses rum and chocolate bitters to bring out a completely different side of this classic cocktail.
Print
Pin
Rate
Ingredients
- 2 oz Dark Rum
- 3/4 oz Sweet Vermouth (We used punt y mes)
- 2 dashes Chocolate Bitters (We used Fee Brothers)
Instructions
- Add all ingredients to a mixing glass with ice.
- Stir to chill.
- Strain into a chilled coupe glass, and garnish with a lemon zest.
This sounds really great! I’m going to use homemade mole bitters which will add some heat as well. It also provides me with an answer to the question “what in the hell do you use mole bitters for?” (a question I get asked every time I give a bottle to someone…bitters have to be made in such large quantities I have to give way 2 or 3 bottles out of every batch).
I wonder how chocolate or mole bitters would work in a Manhattan. Do you think it might pair better with one made with bourbon instead of rye? The mole bitters work really well in an Old-Fashioned made with bacon-infused bourbon.
Randy that sounds really good! Tough to say on Bourbon vs. Rye – I’d probably try bourbon first, but this might required some extended experimentation … ha!
Cheers! Thanks for once again participating in MxMo!