Cacao Manhattan

Written By Daniel Zajic

CACAO MANHATTAN

  • 2 oz. / 60 ml. rye whiskey

  • ¾ oz. / 22.5 ml. crème de cacao (Bartender suggests Tempus Fugit)

  • 1 dash Angostura bitters

  • 1 dash chocolate bitters

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into a coupe or Nick and Nora / garnish with maraschino cherry

ABOUT
This smooth, rich, and bittersweet cocktail was created by Isaiah LaBelle (@onesipclub). LaBelle suggests using Tempus Fugit Crème de Cacao as it has some nice vanilla notes. Stir this one up and let the cacao work its magic, turning a classic into something that feels just a little more indulgent, without losing that Manhattan edge. Cheers y’all!

Daniel Zajic
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