2 oz Rye Whiskey (Old Overholt)
1/2 oz Punt e Mes
1/2 oz Crème de Cacao (Marie Brizard)
1 dash Angostura Bitters
Stir with ice and strain into a cocktail glass. Garnish with a Maraschino cherry.
The other recipe I came up with for Mixoloseum's chocolate-themed Thursday Drink Night last week was a chocolaty take on a Manhattan variation that I called the Coney Island. It was more of a riff on a Green Point, Red Hook, or a Slope than a direct riff on a Manhattan proper. On the nose, the Coney Island presented the rye and Punt e Mes aromas at times and the rye and chocolate ones at others. The Punt e Mes' grape notes filled the sip, and the swallow showcased the rye and Punt e Mes' bitter flavors. Moreover, the bitter's spice and the liqueur's chocolate notes rounded out the Coney Island on the swallow. The crème de cacao helped to soften the rougher edges of the rye and Punt e Mes and bring the flavors together as a whole. One of the TDN participants who made the drink commented that the drink would make a satisfying nightcap.