German Chocolate Manhattan Recipe
Colonel E.H. Taylor "Small Batch" bourbon, Planteray coconut rum, Cynar, chocolate & cherry bitters "Italian amaro, Caribbean rum, and American bourbon create a balanced Manhattan-style cocktail, appropriate for both dinner and dessert."
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with German Chocolate Manhattan
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Method
Cocktail
Combine ingredients
In a mixing glass, add 2 oz Colonel E.H. Taylor Small Batch bourbon, 0.5 oz coconut rum, 0.75 oz Cynar, 2 dashes chocolate bitters, 2 dashes cherry bitters, and 0.25 tsp simple syrup (optional for a touch of sweetness).
Add ice and stir
Fill the mixing glass with large, cold ice cubes. Stir gently but thoroughly with a bar spoon for 25–30 seconds (about 20–30 rotations) until the mixture is well chilled and slightly diluted — the mixing glass should develop light condensation and the liquid should be slightly viscous on the spoon.
Strain
Discard the ice from the chilled serving glass if you used ice to chill it. Double-strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora using a Hawthorne and fine mesh strainer (or a julep strainer) to ensure a silky texture.
Garnish
Express the oils of an orange peel over the surface of the cocktail by holding the peel skin-side down over the drink and giving it a sharp twist. Run the peel along the rim and drop it into the glass. Skewer a Luxardo maraschino cherry and rest it on the rim or drop it into the drink.
Serve
Serve immediately. The drink bridges dinner and dessert: sip slowly to enjoy the interplay of bourbon warmth, Cynar bitterness, coconut notes, and chocolate-cherry aromatics.