A rich, comforting Rum-based Martinez/Manhattan riff from Michael Shea of Portland OR’s Rum Club The caramelized sugar notes in the blend of aged Demerara rums is complemented by the cocoa and spice notes in the sweet vermouth, the sweet funk of the maraschino liqueur, and the clove notes in the bitters. The orange bitters, tiny bit of absinthe, and citrus oils from the strip of lime peel and lemon twist lift and brighten the drink with fresh citrus aromas 1.5 oz Lightly Aged Demerara Rum (El Dorado 5 or 8 year, Hamilton Demerara, etc) .5 oz Aged Demerara Rum (El Dorado 12 yr is a nice choice) 1 oz Sweet Vermouth (Cocchi Vermouth di Torino or Carpano Antica are good choices) .25 oz Maraschino Liqueur (Luxardo, Leopold Brothers, etc) 10 drops Bitter Truth Jerry Thomas’ Own Decanter Bitters (Angostura is probably closest sub, but has less baking spice/clove) 3 dashes Orange Bitters (I prefer a mix of Regan’s and Angostura orange for spice/citrus mix) 1 dash Absinthe 1 small strip of lime peel (squeeze into mixing glass before adding) Stir with ice and strain into a chilled double rocks glass with a few ice cubes. Express the essential oils from two lemon twists over the drink (discarding the twists)