2022 Let’s Get Blitzen: Cocktail Advent Calendar – Day 20 – XO Manhattan. Mount Gay XO makes the perfect gift for the rum lover in your life. This rum is aged 8 to 15 years in a combination of American whiskey, bourbon, and cognac casks. Best enjoyed in spirit-forward sippers like this XO Manhattan.
This post is sponsored by Mount Gay Barbados Rum.
I’m calling this cocktail a “Manhattan” but it’s really a loose interpretation of the golden ratios used to make a tasty Manhattan. Two ounces of Mount Gay XO ground the drink and one ounce of Benedictine, a French herbal liqueur made from 27 flowers, berries, herbs, roots, and spices, brings earthy, herbal notes. A touch of spiced Demerara syrup adds baking spice notes and a blush of sweetness. Aztec chocolate bitters pulls it all together to create a beautiful, balanced cocktail. An orange twist garnish adds a hit of brightness on the nose.
Mount Gay XO is the perfect foundation for this spirit-forward cocktail that allows the rum’s flavours of salted caramel, baked fig and clove, and dark chocolate shine. The finish is round, smooth, and richly creamy – ideal for a silky stir-down Manhattan.
Mount Gay XO is a premium small batch reserve rum suited for sipping neat or stirring into tipples that celebrate the refinement of this spirit. It is matured in American whisky, bourbon, and cognac casks which all work to develop its distinctive aroma and palate.
It takes every drop of heritage – past and present – to make Mount Gay rums. From the founding in 1703, to the legendary leadership of Sir John Gay Alleyne. To the digging of the first and only well. The well that still operates to this day, over 300 years later. To the single-strand fields of cane being planted at the estate today. All of these components go into making Mount Gay so much more than a rum.
Join me tonight on Instagram Stories at 5 p.m. as I stir up this cocktail!
Mount Gay XO makes the perfect gift for the rum lover in your life. This rum is aged 8 to 15 years in a combination of American whiskey, bourbon, and cognac casks. Best enjoyed in spirit-forward sippers.
- 2 oz Mount Gay XO
- 1 oz Benedictine
- 1 tsp spiced demerara syrup
- 2 dashes Aztec chocolate bitters
- Garnish: orange twist
- 2 cups demerara sugar
- 1 cup water
- 2 star anise
- 1 whole vanilla bean
- 6 whole cloves
- 2 cinnamon sticks
Add all ingredients to a mixing glass and stir over ice until well-chilled.
Strain into a rocks glass over one large ice cube.
Express citrus oils from orange peel onto the surface of the drink. Fashion into a twist and drop into the glass.
Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
Cool to room temperature.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for about a month.