Rum Rhubarb Manhattan

Over the years we have looked to spring harvest for cocktail inspirations. Rhubarb has been a favorite spring flavor for us and this year we are employing it in a variation on the Manhattan. Rhubarb has a flavor not dissimilar to strawberries but earthier and a bit more tart. In this Manhattan variation we’re replacing the vermouth with Rhubarb syrup and as a base chose gold Barbados rum instead of whiskey. If whiskey is your preference this recipe works just fine with grain spirits like Bourbon and Rye.

The Rum Rhubarb Manhattan

In a Large Lowball Tumbler Filled with Ice Add:

  • 2 Ounces Barbados Gold Rum (We like Plantation 5 year)
  • ½ Ounce Rhubarb Syrup*
  • 1 Dash Orange Bitters

Stir and Garnish with a Slice of Rhubarb or Orange Twist

*Rhubarb Syrup

  • 1 Cup Sugar
  • 1 Cup Water
  • 2 Cups Chopped Rhubarb

Bring Water to a Boil.  Add Sugar Until Well Dissolved.  Add Rhubarb and Simmer for 30 Minutes.  Strain and Cool.  Will Keep Refrigerated for About a Week.