One of my favorite cocktails is a well-crafted
Manhattan. And it better be served up. No ice for this girl. The bartenders at
Death and Co must feel the same since they went way out of their way to concoct
the perfect balance of rye and vermouth (the recipe being 2.5 oz of rye to
3/4oz of vermouth).
Some days I just can’t help myself though.
Sure I know there’s a perfect cocktail waiting to be made, but I have a sense
of adventure, too. That’s why I make up my own recipes or try making variations
of the classics. So this time, I tried out the Death and Co Manhattan with rum.
This is the part where you’re expecting that
it went absolutely perfectly. I’m saying that because that’s what I thought.
Let me tell you that ingredients matter. Every. Time. For my swap, I used
Plantation Rum, which was way too sweet. Don’t get me wrong. It’s excellent all
by itself and makes a great addition to the right cocktails. But I made a
rookie mistake by not considering the flavor of the rum when making the swap.
Rye is by definition a dry tipple. I needed to have a rum that emulated that
quality. Here’s the thing, Rum is made from sugar. What to do? I pulled out the
“driest” and funkiest rum I had on hand: Smith and Cross.
Boy what a difference it made! The funk from
this Jamaican rum was exactly what my Rumhattan needed to go from meh to yeah!
Ruckus said it was dangerously smooth and drinkable. I’ll take that as a