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A Chocolate Manhattan By Way of Boston

Coney Island by Frederic Yarm

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Frederic Yarm is a Boston cocktail enthusiast who has been diligently recording drink recipes for years on his blog Cocktail Virgin. The recipes are mostly sourced from cocktail bars he visits, so the site also serves as a guide on where to grab a drink when you’re in Beantown. (The last time I was in Boston I just grabbed Yarm and he showed me around, which was even easier than reading.)

This year he compiled over 500 drink recipes from more than 40 bars in Boston and published them in a book, Drink & Tell: A Boston Cocktail Book

I picked a recipe from the book to share that didn’t come from a Boston bar, but was created by Yarm himself. It’s a fairly simple variation on a Manhattan adding creme de cacao. The trick of course it to use a good quality creme de cacao and not a cheap chocolate liqueur. (The one made by Temus Fugit Spirits is extraordinary.)

The Punt e Mes is a bitter vermouth. It’s good stuff but if you can’t find it add another dash of bitters to the drink instead.

Coney Island
By Frederic Yarm
From the book Drink & Tell by Frederic Yarm

2 fl. oz. Rye Whiskey
.5 fl. oz. Punt e Mes 
.5 fl. oz. Creme de Cacao
1 dash Angostura Bitters
Cherry, for garnish

Stir with ice and strain into a cocktail glass. Garnish with a cherry.


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