Turkish Manhattan Recipe

Combine 1 cup sugar and 1 cup water in a small saucepan. Split the vanilla bean lengthwise and scrape the seeds into the pan, then add the pod. If using extract, add it after syrup cools (see note).

Heat gently over medium-low, stirring until sugar fully dissolves. Bring just to a simmer, then remove from heat. Let steep with the vanilla for 15–20 minutes for a pronounced vanilla flavor.

Remove vanilla pod (and strain if desired). If using vanilla extract instead of a bean, let syrup cool slightly and stir in 1/2 to 1 teaspoon vanilla extract to taste. Store syrup in a sealed container in the refrigerator for up to 2 weeks.

If you don't have a pre-made coffee-rose bitters, approximate it by combining 6 dashes of coffee bitters with about 1/8 teaspoon (0.125 tsp) rose water in a small dropper bottle or mixing vessel. Shake or stir gently to incorporate. Use conservatively — rose is potent.

Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you build the cocktail.

In a mixing glass or shaker filled with plenty of ice, combine 2 oz bourbon, 1 oz sweet vermouth, and 0.25 oz (1/4 oz) vanilla simple syrup.

Add 2 dashes of coffee-rose bitters (or the coffee + rose mix) and 1 dash chocolate bitters.

Stir the mixture briskly for 20–30 seconds (roughly 15–20 full rotations) until well chilled and properly diluted — the mixing glass should feel very cold.

Discard ice water from the chilled serving glass if used. Strain the stirred cocktail into the chilled coupe or Nick & Nora glass.

Garnish with an orange twist (express oils over the surface and wipe the rim) or a brandied cherry. Optionally, float a thin sliver of dark chocolate on the surface or grate a small amount of high-quality dark chocolate over the top for extra chocolate aroma.

Serve immediately.