Kennedy Manhattan

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

1. Dr. Adam Elmegirab: Book of Bitters. ISBN 978-1-909313-94-1. London & New York, Ryland Peters & Small Ltd, 2017. Page 64.

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.

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