It’s not often I have a sweet tooth but sometimes the mood strikes. Also, oddly enough, this isn’t the first Chocolate Manhattan I’ve made, the last one included chocolate whiskey and a chocolate garnish, however. This one was a decidedly less sweet affair and much more balanced, the recipe:
- 2.5 oz Rye Whiskey [Yellow Rose]
- 1 oz Sweet Vermouth [Carpano Antica]
- 1/2 Dropper Beehive Bitters Coffee & Cacao
Combine all ingredients and stir with ice for 30 seconds & strain into a chilled cocktail glass or coupe. Garnish is optional, though after drinking one I would say flame a coin sized piece of orange peel and rub it around the rim of the glass, the oils and scent alone would be plenty here.
The 5:2 ratio of whiskey to vermouth is slightly higher than my personal norm, but the coffee forward notes of the Beehive Bitters Coffee & Cacao help round out the savory end of this cocktail. The Yellow Rose Rye favors the sweet end of American Rye’s and is very smooth, were it a bit more spicier it would have been a bit easier for me to drink, but that’s just personal taste.
This cocktail hit the spot for my sweet tooth tonight, but now I’m going to go back to drinking something a bit heavier and over proof. Hopefully your Monday treated you right and your whiskey even better.