A satisfying, bittersweet Manhattan riff from Leo Robitschek of NYC’s excellent NoMad bar that is an incredible after dinner drink The brown sugar/molasses notes in the rum integrate very well with the oak and baking spice of the rye whiskey while the cream sherry adds notes of toffee and the Cynar brings an important undercurrent of bittersweet flavors. The bitters add hints of chocolate and chili spice 1 oz Blended Aged Rum (Diplomatico, El Dorado 12, Real McCoy 12 etc) .75 oz Rye Whiskey (Bonded bottle like Rittenhouse is best) .75 oz Lustau East India Solera Sherry (Cream sherry that is a blend of sweeter PX and nutty Oloroso) .75 oz Cynar (Bittersweet Italian Amaro) 1 dash Chocolate Mole Bitters (Bittermens, Scrappy’s, Miracle Mile, etc) Stir with ice and strain into a chilled coupe. No garnish