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Main Ingredient: Rum
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Prep Time: 5 mins
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Cook Time: 0 mins
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Serves: 1
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Recipe by: Bittercube
First published in 1915’s Manual del Cantinero, many consider this cocktail Cuba’s answer to the Manhattan. Dry vermouth stands in for sweet, which balances the sweetness of the orange liqueur and grenadine. A rare instance of a tropical, stirred & boozy classic, this cocktail is a testament to the under-appreciated versatility of rum.
Method:
- Add all of the ingredients to a stirring vessel and then fill with ice.
- Stir with a bar spoon until chilled and strain into a cocktail glass.
*For a flame of citrus oil, peel a swath of orange peel. Light a Bittercube cocktail cedar and place the peel 2” above the flame for a second or two, then express the orange oils through the flame over the top of the cocktail.
