> Recipes > Cocktail

Grilled rum Manhattan

Grilled rum Manhattan


Share recipe


save recipe
recipe saved
  • Grilled rum Manhattan

  • 100ml of rum, Luis uses Zacapa
  • 40ml of Noilly Prat vermouth
  • 15ml of Cynar
  • 10ml of whisky, Luis uses Lagavullin
  • Charred grapefruit syrup

  • 1 pink grapefruit
  • 200g of caster sugar
  • 2 tsp flaky sea salt
  • Garnish

  • 2 cherries
save recipe
recipe saved


save recipe
recipe saved
To begin, make the charred grapefruit syrup. Cut the grapefruit into wedges and preheat a chargrill pan over a high heat. Once hot, add the grapefruit segments and allow to brown before turning and charring the other side
Once nicely golden all over, allow the segments to cool and squeeze the juice through a sieve into a measuring jug. Measure out 100ml of the juice and transfer to a pan with the sugar and salt. Gently heat until you are left with a clear syrup. You will need 20ml of the syrup for 2 cocktails
Divide the whisky between each glass and rinse around the before stirring in the remaining ingredients and charred grapefruit syrup. Garnish with cherries and serve
Share recipe

Get in touch

Grilled rum Manhattan


Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: