Dark Forest Manhattan Recipe

Chill glass

Place a chilled coupe or Nick & Nora glass in the freezer for several minutes or fill it with ice water while you prepare the cocktail.

Measure and combine

In a mixing glass combine 2 oz Elijah Craig Straight Rye, 0.75 oz Carpano Antica, 0.5 oz dark crème de cacao, and 0.25 oz maraschino cherry liqueur (if using). Add 2 dashes Angostura bitters and 1 dash orange bitters.

Stir with ice

Fill the mixing glass with large ice cubes (about 6 pieces). Stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted (target temperature roughly 0–4°C / 32–39°F).

Prepare glass

Discard ice water from the chilled serving glass (if used) and, if desired, wipe the glass with a fresh citrus twist to add a subtle top note. Do not add anything else to the glass if you prefer a neat presentation; otherwise place a single large ice cube in an old-fashioned glass.

Strain and garnish

Double-strain the stirred cocktail into the chilled coupe or over the large ice cube in an old-fashioned glass using a Hawthorne and fine strainer to catch very small ice shards. Skewer one Luxardo or brandied cherry and place it on a pick onto/into the drink.

Finish with chocolate

Using a vegetable peeler or microplane, shave about 1 tablespoon of dark chocolate directly over the surface of the cocktail to create a delicate dark chocolate dusting. Serve immediately.

Optional adjustments

If you prefer a drier Manhattan, reduce crème de cacao to 0.25 oz and omit the maraschino liqueur. For a more chocolate-forward cocktail, increase crème de cacao to 0.75 oz and omit the cherry liqueur. Adjust bitters to taste.