A rich, decadent Manhattan riff inspired by a delicious stout with coffee, ancho chile, cinnamon, and cocoa nibs that can be enjoyed for dessert or as part of a boozy brunch 🍌🥜☕️ The vanilla, caramel and baking spice notes in the rye whiskey combine with the molasses notes in the dark rum, the nutty amontillado sherry, the cocoa notes in the vermouth, and the ripe banana flavor of the liqueur to bring a full arsenal of flavors that complement the coffee and Chile stout. A dash of the Moroccan bitters bring a hint of lemon-y sumac that lightens the richness a bit. Delicious! 1 oz Rye Whiskey (bonded options like Rittenhouse or New Riff bring more concentrated flavor) .5 oz Jamaican Dark Rum (Coruba, Hamilton Black, etc) .5 oz Amontillado Sherry (Hidalgo, Lustau, etc) .5 oz Imperial Coffee Stout (the Humblesea SOS series is great if in California, but plenty of options around the country) .25 oz Sweet Vermouth (Cocchi di Torino, Carpano) .25 oz Banana Liqueur (Giffard or Tempus Fugit) 1 dash Bitter End Moroccan Bitters Stir with ice and strain into a chilled coupe. No garnish