My version of the dark, decadent Manhattan riff from Trick Dog’s latest Joy of Cocktails menu (editorial: stirred options on current menu more interesting than shaken, all enjoyable though) The spice and dark fruit notes from the blend of rye whiskies is complemented by the coffee and chicory spice notes in the St George Coffee Liqueur while the bitters add notes of cherry, vanilla, and black pepper/bay leaf 2.25 oz Rye Whiskey (Can use Dickel Rye or Rittenhouse, I picked a blend of the spicy High West Double Rye (.75 oz) and the dark fruit notes of the excellent Woodinville Rye (1.5 oz)) .5 oz Sweet Vermouth (Cocchi Torino, Carpano are probably best choices here) Fat .25 oz Coffee Liqueur (St George NOLA is best option) 2 dashes Bittercube Cherry Bark Vanilla Bitters 1 dash Bitter End Chesapeake Bay Bitters Stir with ice and double strain into a chilled coupe. No garnish (can add a fresh, pitted cherry if handy)