A dark, complex Manhattan/beer cocktail riff from NYC’s Shannon Mustipher that is reminiscent of a savory iced Mexican coffee ☕️ 📖 The herbal, grassy notes of the aguardiente (basically Oaxacan sugarcane rum, like Agricole rhum from the islands) work with anise notes from the unaged aquavit/absinthe and the spice/cocoa/dark fruit/bittersweet notes in the Curaçao, Mexican Angostura bark Amaro, and coffee liqueur to create a layered flavor that is completed by the roasted coffee/caramel notes and creamy mouthfeel of the beer 1.5 oz Aguardiente/Mexican Agricole Rhum (Paranubes; subbing an unaged Caribbean agricole won’t be exact but will get you close) .5 oz Unaged Aquavit (Krogstad has a strong star anise note that works well here) .5 oz Coffee Liqueur (St George NOLA, Mr Black, etc) .25 oz Orange Curaçao (drier version like Pierre Ferrand is best) .25 oz Absinthe (Herbsaint or Pastis can probably sub) .25 oz Amargo -Vallet Angostura (Angostura based Amaro from Mexico with strong bittersweet notes and coffee/cherry undertones; Amaro di Angostura is closest sub, but not quite the same) Stir with ice and strain into a chilled pilsner glass with several ice cubes or crushed ice. Top with 1.5-2 oz dark stout (Guinness is most available). Garnish with toasted star anise pod