cocktailmenu

¾	oz	Rum
¾	oz	Rye whiskey
¾	oz	Campari (cacao infused)	Infuse with cacao and dark cherries
¾	oz	Vermouth (sweet)
2	dash(es)	Cherry bitters	Optional to sub for infusion
2	dash(es)	Chocolate bitters	Optional to sub for infusion

Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier.

1½	oz	Bourbon
¾	oz	Campari
¾	oz	Vermouth (sweet)
2	dash(es)	Chocolate bitters

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

chocolate + ginger!

2¼	oz	Irish whiskey
¾	oz	Creme de cacao
¾	oz	Ginger liqueur
3	dash(es)	Chocolate bitters

Maybe with a touch of milkadamia or vanilla syrup