When our own David Wondrich and Leslie Pariseau discussed the drink of this summer (or the drinks, rather), there was talk of a rum old-fashioned. We’d recommend trying it out, but don’t be afraid to throw the dark stuff in a few other classics, perhaps even a Manhattan. Consider it a new summer standard, when rye feels too stiff in the throat. Here’s a recipe originally published in the Washington Post, from bartender Derek Brown at the Passenger in Washington, D.C. Rhum agricole, a type of rum distilled from sugar cane, is recommended. Orange twist optional.

Rum Manhattan

Ice
2 ounces aged rhum agricole
1 ounce sweet vermouth, preferably Carpano Antica
1/2 teaspoon maraschino liqueur
1 dash orange bitters
Twist of orange peel, for garnish

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