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Grilled rum Manhattan

Grilled rum Manhattan

PT30M

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Ingredients

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  • 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
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Method

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1
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
2
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
3
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
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Grilled rum Manhattan

 
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