Olivier Said, James Mellgren, Maggie Pond
This tropical rendition of the classic Manhattan cocktail is made with rum instead of bourbon. Serve this recipe to follow a hearty Cuban sandwich.
What to buy: Flor de Caña is a wonderful gold rum from Nicaragua that we think makes a delightfully dry Manhattan, perfect for those who don’t favor the sweetness of the regular version.
- 1 1/2 ounces Flor de Caña rum
- 1/2 ounce sweet vermouth
- Dash of angostura bitters
- Maraschino cherry, for garnish
1Combine the rum, vermouth, and bitters in a shaker with ice, and shake gently. Strain over a maraschino cherry in a martini glass.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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