Roasted Rum Manhattan
Hojicha-infused rum in place of whiskey. Toasty, and still a Manhattan.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| Hōjicha Rum | 1½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Daniel Bouju XO Cognac | 1 bar spoon5 ml |
| Carpano Antica Formula sweet vermouth | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Carpano Punt e Mes vermouth | 1 bar spoon5 ml |
Rescaled to your 1 oz30 ml pour. Written around 1½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1½ oz45 ml.
Tools
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Preparations
Hōjicha Rum12 hoursproject
Drop a tablespoon of loose hōjicha into a bottle of aged rum and leave it overnight. Strain before storing.
Method
- Add everything to a mixing glass and stir.
- Add ice to the mixing glass and stir once.
- Strain the cocktail into the glass. Garnish with griottine or black cherry.
Related drinks
- Manhattanthe one this riffs on
- Dry Manhattandry vermouth in place of the sweet
Mixology by Whiphttps://mixologybywhip.com/recipes/roasted-rum-manhattan
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