Muse of Mixology title
My Favorite Cocktail
Jamaican Rum Manhattan
Hello GotRum? readers!
I have had a busy couple of months! I was in New Orleans in July for Tales of the Cocktail for a week and a half, our first one live and in person since 2019. I came home for a couple of weeks and then spent a week in Minnesota in August taking WSET Level 3. (A very intense high-level spirit certification). It was an incredible experience, tasting nearly 100 spirits in 5 days and learning all of the rules/laws of almost every spirit in the world. I can now easily describe and instruct on how any style of still on the planet works and what style of spirit it produces. Currently, I am writing to you on an airplane headed to Edinburgh, Scotland for a week of distillery trips and the wedding of two of my dearest friends.
People always ask “what is your favorite cocktail?” Or, my favorite- “If you were on a deserted island and could choose a spirit, what would it be?” (We could only be so lucky to have that choice while stranded on an island). My answer is always the same, “it depends on the time of year and my mood”. But what is it that makes up the DNA of a “favorite cocktail”? When mentoring bartenders on how to create cocktails, these are the key points I impart to them: Flavor, Aroma and Aesthetic. Let’s break them down:
Flavor—Your cocktail has to taste good, that is the most important part. It can look great and have a wonderful story, but if it doesn’t taste good it will not be re-ordered or remade. Balance is the key here and can be achieved by following recipes and measuring properly. If you are a home bartender using instructions from a book, be sure to use a jigger for everything. Another way to find that perfect balance is the 2-1-1 method which covers dozens of classic sour recipes such as the Gimlet, Mojito, Daiquiri, Sour, Collins and Margarita. This is the concept of using 2 parts base spirit (rum, gin, bourbon, etc.), 1 part sweet and 1 part sour. The “sweet” part can be anything from standard simple syrup to honey to agave nectar to maple syrup. For the “sour” part, think of citruses like lemon, lime, grapefruit or yuzu. This 2-1-1 formula will create a balanced cocktail every time.
Aroma– The aroma of a cocktail is very important and can add so much to the overall enjoyment of the drink. Picture yourself walking into someone’s home that is filled with the scent of the dinner they are preparing. For some, this may even bring back memories of childhood and holidays. This can be done when making cocktails as well by zesting a citrus peel, grating fresh cinnamon and spices, or using fresh herbs. Another fun way to add aroma is a few dashes of your favorite bitters, such as black walnut, cherry, or even celery. I love it when I order a drink and it smells amazing before I have even tasted it. Don’t skimp on this at home either! I call these functional garnishes and they are a critical part of many recipes.
Jamaican Rum Manhattan2
Aesthetic – This is the LOOK of the drink. Have you ever ordered a Mojito and when it is brought to you the mint is wilted? This drives me nuts. If you are going to use herbs, fruits, or veggies in a cocktail make sure they are crisp and fresh. Another way to add to the visuals of a drink is ice. In restaurants and cocktail bars you often see large ice cubes and this is something you can absolutely do at home as well. There are also many different shaped ice cube molds available so you can really get creative with them. Fresh edible flowers, spices such as star anise or cinnamon sticks, garnish picks and paper straws are all wonderful options to enhance the aesthetic of your cocktail.
In closing, I will answer my first question, what is my favorite cocktail?
My favorite cocktail right now is a Rum Manhattan. I prefer it with an aged Jamaican Rum and just a hint of something funky like Wray & Nephew to add that incredible aroma of banana. The rich rum flavors of brown sugar, baking spices, and maple work beautifully with sweet vermouth, and as you can see, I prefer the split base of using both Angostura and Orange Bitters in mine. For the garnish, I do enjoy the traditional cherry, but I also like to zest orange peel as it not only adds to the aesthetic factor but also the aroma. Enjoy!!
Jamaican Rum Manhattan
Ingredients:
- 2 oz. Appleton Estates Rum
- ¼ oz. Wray & Nephew Rum
- 1 oz. Sweet Vermouth
- 2 dashes of Angostura Bitters
- 2 dashes of Orange Bitters
Directions:
Stir well with ice, strain into a coupe glass. Garnish with a cherry and the peel of an orange zested over top then added to the cocktail.
