A layered, bittersweet rum Manhattan riff with hints of baking spice, cocoa, and dark fruit The molasses and brown sugar notes work with the bittersweet Amaros (which also contribute notes of cocoa, citrus peel) while the cinnamon syrup adds a complementary baking spice note and the bitters add some spice and cherry/cherry blossom notes. A great after dinner drink 2 oz Blended Aged Rum (An aged Demerara or Venezuelan rum; like El Dorado 12 yr, Diplomatico Reserva Exclusiva are really good here) .5 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant on medium-low heat; add 1/2 C each granulated sugar and water; stir until sugar has dissolved and mixture is near boil; turn heat to low and simmer 5 minutes before straining) .25 oz Amaro Montenegro (mildly bittersweet Italian amaro with notes of citrus peel and cocoa) .25 oz Cynar (medium bittersweet Amaro distilled from artichokes) 1 dash Aromatic Bitters of choice (Angostura, Abbott’s, Miracle Mile Forbidden, etc) 1 dash Bittercube Cherry Bark Vanilla Bitters Stir with ice and strain into a chilled coupe. No garnish (though feel free to hit it with the essential oils from an orange twist if you want things a bit brighter)