A delicious after-dinner Martini riff inspired by the flavors of a German Black Forest cake 🍒🍫🧙🏻‍♀️ The bountiful botanical flavors and aromas present in the excellent Monkey 47 gin (itself from Germany’s Black Forest) works wonderfully with the dry Cherry Eau de Vie (more popularly known as Kirschwasser in Central Europe) and Creme de Cacao to give a drink that is gin-forward but has the requisite cocoa and cherry notes for Black Forest cake. The relatively mild Blanc vermouth helps lengthen the drink while not muddying any flavors and the splash of Maraschino liqueur and two bitters boost the cherry and cocoa notes. I’d like to imagine the father of Hansel and Gretel celebrated their return by toasting with this drink 1.5 oz Gin (Monkey 47 is optimal, but a nice dry gin should mostly sub) .5 oz Cherry Eau de Vie/Kirschwasser (Clear Creek, Rhine Hall in US; several European options) .5 oz Blanc/Bianco Vermouth (Dolin, Carpano, Bordiga, etc) .25 oz Creme de Cacao (Tempus Fugit or Marie Brizard) Tsp Maraschino Liqueur (Luxardo, Leopoldo Brothers, etc) 1 dash Bitter Cube Cherry Bark Vanilla Bitters 1 dash Chocolate or Chocolate and Coffee Bitters (Crude Cocoa and Coffee, Scrappy’s Chocolate, etc) Stir with ice and strain into a chilled coupe. Garnish with a brandied cherry on a pick