Rum Manhattan

Ingredients

• 2 ounces aged rum (such as Diplomático Reserva)
• 1 ounce Carpano Antica Formula vermouth
• ½ ounce bay leaf reduction (see note)
• Dash of Angostura bitters
• Bay leaf, for garnish
• Marinated blueberries, for garnish (see note)
• Flamed orange peel (optional)

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    201 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 1 gram protein; 5 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 drink

Preparation

1. Combine the rum, vermouth, bay leaf reduction and bitters in a mixing glass with ice, and stir thoroughly. Strain into a chilled cocktail glass, then add the bay leaf and several blueberries.
2. To flame the orange peel into the drink, cut a thumb-size wedge of peel from an orange. Holding a lighted match or lighter in one hand, squeeze the orange peel with the other hand over the flame so that the oils ignite as they pass through the flame. (This can require practice; an unflamed twist of orange will also suffice.) Serve.

• To make the bay leaf reduction, which is more like a tea, combine several bay leaves with boiling water — about four leaves per 1/4 cup of water — and let steep overnight or preferably longer, up to two days. Strain and cool before using. At Roneria Caracas, the blueberries are marinated in a mixture of rum and Marsala wine, refrigerated, for about five days.