A bold, flavorful Manhattan riff that takes advantage of fine spirits and bitters from France, Spain, Germany, Italy, and (cheating a bit) Scotland 🇫🇷🇪🇸🇩🇪🇮🇹(🏴󠁧󠁢󠁳󠁣󠁴󠁿) The honey, cereal grain, and subtle peat of the scotch marries nicely with the nutty Spanish brandy, the cherry notes from the German cherry eau de vie and bitters, and the orange peel notes in the French Amer and Italian Amaro. The bittersweet notes in the Amer and the bittersweet/milk chocolate notes of the Nardini also serve as a nice counterpoint to the brighter fruit/honey notes elsewhere. The bit of sweet vermouth mitigates a bit of the boozy impact and the Jerry Thomas bitters add a nice baking spice note. A fine after-dinner sipper 1.5 oz Blended Scotch (Compass Box Great King St Glasgow Blend is a great pick for its balance of honey and peat) .5 oz Spanish Brandy (Torres, Cardenal Mendoza, Lustau) .25 oz Kirschwasser (German/Swiss/Austrian eau de vie from whole cherries) .5 oz Amaro Nardini (Italian Amaro with mild bittersweetness and notes of milk chocolate) .25 oz Bigalet China-China Amer (French bittersweet spirit with cinchona and gentian; lots of orange peel notes) .25 oz Sweet Vermouth (Cocchi Vermouth di Torino is a nice choice, but others work) 1 dash Bitter Truth Jerry Thomas’s Own Decanter Bitters (notes of clove and other baking spice) 1 dash Bitter Cube Cherry Bark Vanilla Bitters Stir with ice and strain into a chilled coupe. No garnish