Posts Tagged ‘maraschino’
Rum Manhattan with Maraschino Caviar
Hosted this month at the wild drink blog, the theme for Mixology Monday is “Superior Twists.” Browsing the host blog would give anyone enough ideas for this to contribute 4 or 5 posts each, but who has the time or inclination for that?
My drink this month is a classic twist on a classic drink with a twist. The Rum Manhattan is possibly the most common modification of any cocktail that it probably should have a name of its own. As far as the rum goes I prefer Mount Gay Extra Old (the TDN Drink de Jour.) The robust oaky flavours stand up really well against the power of bitters and the complexity of sweet vermouth.
The twist on the twist was inspired by the previous article on the wild drink blog on how to make caviar. Using a small amount of the huge amount of Maraschino cherry juice we had at work I made some caviar to replace the cherry garnish. This worked a treat and although the caviar tastes a little bit like plastic, it is actually really similar to a cherry.
I also like to shake my Manhattans, I think the process adds a little bit of water to the mix which opens up the rum a little bit more letting the flavours speak for themselves.
Recipe
- 45ml Mount Gay Extra Old
- 25ml Sweet Vermouth
- 3 dashes Angostura Bitters
- 1 bar spoon Maraschino liquer
Shake (to Whitesnake’s Here I Go Again) and garnish with Maraschino caviar and a twist of lemon.
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Having just bought a shiny new bottle of Maraska Maraschino Liqueur I quickly set to making a tasty libation containing it. My first stop was Google, which brought me this post from Kaiser Penguin which discusses the best ratio of Maraschino to Gin which I didn’t read until after making my first attempt. Now, it wasn’t even that close attempt due to the fact I had no lemon juice and I made do with lime instead. So the recipe was:
- 2 oz Tanqueray Gin
- 1 oz Maraschino Liqueur
- 1 oz Lime Juice
- .5 oz Simple Syrup
This recipe ended up extremely tart, so I added a few dashes of Angostura Bitters which managed to temper it quite nicely. My next attempt will definitely cut back on the Maraschino to a ratio more like Gary Regan’s in The Joy of Mixology which hopefully will make for much easier drinking.
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