Chocolate Manhattan
INGREDIENTS
- 2 oz rye whiskey (bold spice pairs well with chocolate)
- ¾ oz sweet vermouth
- ¼ oz crème de cacao (dark, for depth)
- 2 dashes chocolate bitters (or Angostura if unavailable)
- Garnish: Luxardo cherry or an orange twist with a dusting of cocoa
INSTRUCTIONS
Place a coupe or Nick & Nora glass in the freezer or fill with ice water while you prepare. In a mixing glass, add rye whiskey, sweet vermouth, crème de cacao, and bitters. Add ice and stir for 20–25 seconds until chilled and well-diluted. Discard ice from your glass and strain the cocktail into it. Drop in a Luxardo cherry for classic style, or flame an orange peel over the drink, then lightly dust with cocoa powder for a dramatic finish.
VIDEO HOW-TO
NOTES
Rye gives spice and backbone. Sweet vermouth balances bitterness. Crème de cacao and chocolate bitters layer in cocoa richness without turning it into a dessert drink. A touch of citrus or cherry brightens and keeps it elegant.
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