A bold, bittersweet Rum Manhattan riff with hints of cocoa, cinnamon, cherry, and coffee 🍒☕️🍫 The blend of Aged Column Still rum, Overproof pot still rum, and cachaca leads to a base with notes of brown sugar, molasses, coffee, red fruit, and hints of baking spice. The black pepper, clove, and five spice notes in the Equatorial Amaro, Cherry/coffee notes in the bitter Mexican amaro, and cocoa/spice notes in the vermouth lend complementary notes. A splash of coffee liqueur and the bitters boost the notes of coffee, cocoa, and cherry 1 oz Aged Column Still Rum (Don Q Single Barrel has delicious brown sugar notes; Ron Abuelo, Bacardi 8, others would sub) .5 oz Aged Cachaca (Avua Amburana is really nice, has great baking spice and tropical fruit notes) .5 oz Overproof Dark Rum (Plantation OFTD, Golden Devil, etc) .5 oz Sweet Vermouth (Cocchi vermouth di Torino or Carpano Antica are best options) .5 oz BarMatt Equatorial Amaro (Amaro Lucano or Averna might be best subs) 1/2 tsp Coffee Liqueur (St George NOLA, Mr Black, etc) 1/2 tsp Amargo Vallet (very bittersweet Mexican Amaro with delicious notes of cherry, coffee, cola) 1 dash Bittercube Cherry Bark Vanilla Bitters 1 dash Crude Big Bear Bitters (coffee and cocoa notes) Stir with ice and strain into a chilled coupe. Garnish with essential oils from a lemon twist (discard the twist)