P1 - Teotihuacan

Mixology MondayThis month’s Mixology Monday topic was near and dear to our hearts – the topic was “The Manhattan”. (I think just about everyone knows that’s Chris’ favorite cocktail, and definitely within my top 5!)

With this cocktail I’ve decided to take our Manhattan a little … south.  Well, South and West, to be specific. We’re using Rum instead of whiskey and chocolate bitters in the place of Angostura. I’m looking for a little more of a pre-Colombian spicy sweet flavor – and this one brought it!

 

Why “Teotihuacan” ?

This cocktail is named after the largest city in pre-Colombian central America, (i.e. the “Manhattan” of the time). That’s because of its use of rum and cocoa bitters and the flavor that’s focused on the warm sweetness of rum combined with the spicey bitterness of the cacao bitters.

 

I highly recommend this cocktail for all rum lovers out there – and frankly, all Manhattan lovers as well!  It came out great and disappeared in no time!

 

P2 - Teotihuacan

 

Thanks Frederic for an awesome topic and hosting once again this month!

Teotihuacan
Print Recipe
This take on the Manhattan uses rum and chocolate bitters to bring out a completely different side of this classic cocktail
    Teotihuacan
    Print Recipe
    This take on the Manhattan uses rum and chocolate bitters to bring out a completely different side of this classic cocktail
      Ingredients
      Instructions
      1. Add all ingredients to a mixing glass with ice
      2. Stir to chill
      3. Strain into a chilled coupe glass and garnish with a lemon zest
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