A comforting Manhattan riff from Jeremy Oertel with notes of bread pudding, dark chocolate and citrus zest 🥃🍫🍊 The bonded rye whiskey contributes notes of baking spice and rye bread that work with the raisin bread notes in the aged Spanish brandy to create a flavorful base. The sweet vermouth and splash of Creme de cacao combine with the bittersweet Amaro to lend a dark chocolate accent while the orange bitters work with the citrus peel notes in the Amaro and vermouth to lend a hint of orange 1 oz Rye Whiskey (Bottled in Bond options like Rittenhouse or New Riff offer more concentrated flavor) 1 oz Aged Spanish Brandy (Lustau, Cardenal Mendoza, etc) .75 oz Sweet Vermouth (Carpano or Del Professore have cocoa and spice notes that are good here) .25 oz Ramazzotti (Italian Amaro with mild bittersweet notes, orange peel, and a hint of sarsaparilla) Tsp Creme de Cacao (Tempus Fugit, Giffard, Marie Brizard, etc) 1 dash Orange Bitters (I like a mix of the spicier Regan’s No 6 and the juicier Angostura Orange) 1 dash Bitter Truth Aromatic Bitters Stir with ice and strain into a chilled coupe. Garnish with a lemon twist (first expressing the essential oils over the surface of the drink