Grilled rum Manhattan
This delightful rum Manhattan recipe is flavoured with a unique pink grapefruit syrup, made from juice obtained by charring grapefruit segments in a hot pan. A great New Year's Eve cocktail for a special celebration.
Ingredients
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
Method
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
