Chocolate Manhattan

Ingredients

• BC Rye 45 ml
• Creme de Cacao 15 ml
• Rosso Vermouth 15 ml
• 3 drop Coffee Bitters 3 drop
• 3 drop Rosta Bitters 3 drop

Instructions

1. Here’s a little Chocolate Manhattan Riff I made because Chocolate is in season whether its Halloween or the Holidays. The Holiday Season is my season so I side more on that route. I used Okanagan Spirits Rye as the base here because it has a solid oily body to it that is packed with Character. Combined with some Creme de Cacao and Rosso Vermouth, it’s a sipper that hits you with solid dark flavours. -