Rum Manhattan-Style
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- Notes
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Ingredients
Yield:1 drink
- 2ounces dark rum
- ½ounce amaro, preferably Amaro Montenegro
- ¼ounce Demerara syrup (see note)
- 1dash Angostura bitters
- 1dash orange bitters
Preparation
- Step 1
Fill a mixing glass with ice cubes. Add the rum, amaro, Demerara syrup and bitters, and stir 20 seconds. Strain into a coupe or martini glass.
Tip
- To make Demerara syrup, place ½ cup Demerara or light brown sugar and ¼ cup water in a saucepan, and bring to a simmer. Cook about a minute, until the sugar has dissolved. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)
Private Notes
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Cooking Notes
NHcook
Demerara sugar is a larger crystal sugar with post refinement molasses still present. Adding a 1/2 or a teaspoon of molasses to white sugar should approximate the flavor without overpowering the recipe. This really hit the spot after 2 hours of shoveling snow.
Alene
I can't drink bourbon because of my gluten intolerance, which is a shame. This isn't really a bourbon Manhattan sub, but it's not bad at all. I used a pre-made simple syrup, and it was fine. When you're deprived like me, you have to be open minded. And I am.
Bret
Bourbon, like any other distilled beverage with no additives, is generally considered to be gluten-free: https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/liquor/bourbon/
Stephen
No; the flavor is not only harsher but quite different. Molasses is a sugar processing byproduct; something like raw Demerara sugar is precisely the part of processing sugarcane that isn't molasses. Demerara sugar is kind of a specialty ingredient and can be a little pricey (purchasable at Whole Foods and the like). But you don't need much to get the flavor. The recipe I use (from Martin Cate's book Smuggler's Cove) uses a 3:1 of white sugar to Demerara, which would be a lot cheaper than here.
NHcook
Amaro is a category of Italian digestif known for their bitter profiles blended with herbs, aromatics, and sugar. It’s a category vs a brand with Aperol being one of the best known and widely available stateside. Amaro will bring depth and bitterness to your drink. Depending on the brand/ blend it will also deliver other flavors like mint, artichoke, citrus etc. Amaro Nonino is on the milder side and might be a good starter bottle to try. They all have unique flavor profiles.
wendy
I used Averna Amaro Sicilian, which is more intensely sweet, skipping the syrup. I prefer a less sweet cocktail.
NYswizzle
Made this with Hamilton Navy Strength Rum and Cynar and used some homemade Smuggler's Cove Demerara Syrup I had on hand, used the proportions in this recipe, 1 dash orange and ango bitters. I shook it with ice in a shaker for 20 seconds, then strained it into an unchilled old fashioned glass. It made a darn good cold weather sipper, not boozy, but strong and smooth. Very nice!
Sherry
I always make sugar syrup in the microwave in a glass jar about twice the volume of the water. One less thing to watch and clean up since it is already in the container to cool and store. In my microwave, this syrup recipe takes about 90 seconds. I used hot water to mix the sugar at the start and stirred halfway. It probably boils for 30 seconds. I find this easier with the same result.
James W
I used Montenegro for the amaro, Myers Original Dark for the rum, and Sugar in the Raw liquid cane sugar for the syrup - the result was a cozy, delectable cocktail that would be every bit as enjoyable by the fire as on a beach. I found I could get by with slightly less sugar than the recipe called for, as the Myers and Montenegro both have some sweetness. A great cocktail and easy to execute at home
NHcook
Amaro is a category of Italian digestif known for their bitter profiles blended with herbs, aromatics, and sugar. It’s a category vs a brand with Aperol being one of the best known and widely available stateside. Amaro will bring depth and bitterness to your drink. Depending on the brand/ blend it will also deliver other flavors like mint, artichoke, citrus etc. Amaro Nonino is on the milder side and might be a good starter bottle to try. They all have unique flavor profiles.
Sue C
What is amaro and is there any substitute?
NHcook
Demerara sugar is a larger crystal sugar with post refinement molasses still present. Adding a 1/2 or a teaspoon of molasses to white sugar should approximate the flavor without overpowering the recipe. This really hit the spot after 2 hours of shoveling snow.
Alene
I can't drink bourbon because of my gluten intolerance, which is a shame. This isn't really a bourbon Manhattan sub, but it's not bad at all. I used a pre-made simple syrup, and it was fine. When you're deprived like me, you have to be open minded. And I am.
Bret
Bourbon, like any other distilled beverage with no additives, is generally considered to be gluten-free: https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/liquor/bourbon/
cj
I used Bacardi 8 and a boutique (bougie) Demerara syrup which turned out to be too sweet if you prefer dryer cocktails. Would recommend less syrup or cut with fernet.
Pzemke
Is molasses a substitute for demarara.
pginna
Molasses will have a much stronger flavor than demerara syrup so I wouldn't recommend it. The syrup is not difficult to make, or you can also buy pre-made versions at gourmet shops or online. Amazon carries several.
Stephen
No; the flavor is not only harsher but quite different. Molasses is a sugar processing byproduct; something like raw Demerara sugar is precisely the part of processing sugarcane that isn't molasses. Demerara sugar is kind of a specialty ingredient and can be a little pricey (purchasable at Whole Foods and the like). But you don't need much to get the flavor. The recipe I use (from Martin Cate's book Smuggler's Cove) uses a 3:1 of white sugar to Demerara, which would be a lot cheaper than here.
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