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.
5 from 1 vote
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Course: Drinks

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.