Saturday, July 14, 2018

Manhattan Cooler

What is it with New York drinks and dry red wine? This cocktail reminds me of the New York Sour without the blended whiskey. This, then, is a low ABV cocktail that makes a red wine more palatable for summer drinking. I can't figure out why the gold rum is called for in such a small quantity. I can see using fresh-pressed cane juice rums instead for their distinctive sugar flavor that would add richness to a dry red wine. The one I picked is the Breaux Vinyard cabernet franc.
  • 4 oz. dry red wine (cabernet franc used)
  • 2 oz. lemon juice
  • 1/4 tsp. gold rum (Cruzan 151-proof used)
  • 1 tbsp. lemon juice
Combine all ingredients in a mixing glass (or in a chilled highball glass for simplicity's sake). Stir well (and strain into the highball glass if you opted for the mixing glass.) 

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