The Manhattan Manuscript Recipe

Chill glass

Place a rocks glass or coupe in the freezer for 5–10 minutes, or fill with ice water while preparing the cocktail to chill.

Prepare espresso

If using fresh espresso, pull a 1 oz shot and chill it quickly by pouring over a few ice cubes and stirring; if using cold-brew concentrate, measure 1 oz and keep chilled.

Optional smoked-salt rinse

If using smoked salt, pour a small amount into a shallow dish. Rinse the inside rim of the chilled glass by wetting it with a drop of water or a tiny squeeze of the orange twist, then rotate the rim in the salt to lightly coat. Tap out excess.

Combine ingredients

In a mixing glass or shaker, add the 2 oz añejo tequila, 1 oz chilled espresso, 0.75 oz coffee liqueur, 0.5 oz sweet vermouth, 2 dashes orange bitters, and 0.25 oz simple syrup.

Add ice and stir/shake

For a silkier, slightly more aerated texture, add ice and double-strain after a brief hard shake (8–10 seconds). For a clearer, colder cocktail with smooth dilution, add plenty of ice and stir for 20–30 seconds until well chilled and slightly diluted.

Strain

Discard any ice water from the chilled glass. Strain the prepared cocktail over a single large ice cube (or without ice into a chilled coupe, per preference). If shaken with ice, double-strain to remove tiny ice chips and coffee sediment.

Express orange oil

Hold an orange twist over the glass and give it a sharp squeeze to express the oils over the surface of the drink, then run the twist around the rim and drop it in.

If desired, float 3 fresh coffee beans on top or place them on the glass edge for aroma and visual nod to the espresso component.

Serve immediately and enjoy as a late-night companion—sip slowly to appreciate the layered notes of agave, aged oak, roast, and sweet vermouth.