Another Manhattan variation, but the best rum version I've had. There isn't anything fancy in the recipe, just rum, sweet vermouth and bitters. The choices are up to you, but one recommendation is below. As featured on www.bitterchris.com but credited to Bastian Heuser.
1.5 oz rum (Barbancourt 5 Star Rhum)
3/4 oz sweet vermouth (Cocchi di Torino)
2 dashes Bitter Truth Aromatic Bitters (I didn't have that on hand, so I subbed in Jerry Thomas' Decanter bitters)
1 dash Angostura bitters
Garnish with orange peel
Combine ingredients in a mixing glass, add ice, stir and strain into a cocktail glass. Add orange peel.