This is a Manhattan variant with rum and maple syrup that is completely convincing.
60 ml Lemon Hart Rum 20 ml Dolin Blanc vermouth 4 dash Dr. Adam Elmegirab’s Boker’s Bitters 5 ml maple syrup
Preparation: Stirred.
Alternatively and currently preferred by us:
60 ml Wood’s Old Navy Rum 20 ml Dolin Blanc vermouth 4 dash Dr. Adam Elmegirab’s Boker’s Bitters 5 ml maple syrup
The Kennedy Manhattan was created by Carl Wrangel at the Oak Room in Copenhagen in 2011. Carl was unpacking a shipment of spirits and noticed that his supplier had sent the wrong rum, fifteen-year-old El Dorado rum instead of twelve-year-old. It also contained the wrong vermouth. Instead of the Dolin Dry, a Dolin Blanc had been delivered. Carl thought about what could be done with this wrong delivery, and this cocktail was created. [1]
The name refers to Carl’s friend, Sean Kennedy, who was sitting at the bar at the time Carl first made the drink.[1]
Since we don’t have any El Dorado rum in our range, we had to look for another rum. It was clear to us that it had to be a Demerara rum from Guyana, and so we finally tried the Lemon Hart rum. The result was convincing. Please forgive the modification of the original recipe.
Sources
Dr. Adam Elmegirab: Book of Bitters. ISBN 978-1-909313-94-1. London & New York, Ryland Peters & Small Ltd, 2017. Page 64.
Kennedy Manhattan.
Recipes
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 64. Kennedy Manhattan. 60 ml El Dorado 15-year-old rum; 22,5 ml Dolin blanc vermouth de Chambéry; 4 dashes Adam Elmegirab’s Boker’s Bitters; 5 ml maple syrup.
60 ml Lemon Hart Rum
20 ml Dolin Blanc vermouth
4 dash Dr. Adam Elmegirab’s Boker’s Bitters
5 ml maple syrup
Preparation: Stirred.
Alternatively and currently preferred by us:
60 ml Wood’s Old Navy Rum
20 ml Dolin Blanc vermouth
4 dash Dr. Adam Elmegirab’s Boker’s Bitters
5 ml maple syrup
The Kennedy Manhattan was created by Carl Wrangel at the Oak Room in Copenhagen in 2011. Carl was unpacking a shipment of spirits and noticed that his supplier had sent the wrong rum, fifteen-year-old El Dorado rum instead of twelve-year-old. It also contained the wrong vermouth. Instead of the Dolin Dry, a Dolin Blanc had been delivered. Carl thought about what could be done with this wrong delivery, and this cocktail was created. [1]
The name refers to Carl’s friend, Sean Kennedy, who was sitting at the bar at the time Carl first made the drink. [1]
Since we don’t have any El Dorado rum in our range, we had to look for another rum. It was clear to us that it had to be a Demerara rum from Guyana, and so we finally tried the Lemon Hart rum. The result was convincing. Please forgive the modification of the original recipe.
Sources
Recipes
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 64. Kennedy Manhattan. 60 ml El Dorado 15-year-old rum; 22,5 ml Dolin blanc vermouth de Chambéry; 4 dashes Adam Elmegirab’s Boker’s Bitters; 5 ml maple syrup.
explicit capitulum
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