Jake Larowe, the bar manager at Birds & Bees in Los Angeles, says he wanted to do a decadent cocktail in a playful way. This Manhattan riff is added to a decanter that’s smoked with cherrywood. It reminds him of waiting tables in college and taking that quick cigarette break outside after the rush is over. “We wanted to create the cocktail that you look forward to after a long day at work,” he says.
- Cherrywood chips
- 2 oz W.L. Weller Special Reserve bourbon
- 3/4 oz Cream sherry
- 1/2 oz Carpano Antica Formula vermouth
- 2 dashes Woodford Reserve spiced cherry bourbon-barrel-aged bitters
- 1 dash Angostura bitters
- Garnish: Dark chocolate
- Garnish: Dried black cherries
Using a smoking gun and the cherrywood chips, add smoke to a glass decanter, then cover top of decanter to capture smoke.
Add remaining ingredients and ice into a mixing glass and stir until well-chilled.
Strain into prepared decanter, cap and serve in a rocks glass over a large ice cube.
Garnish with a tray of dark chocolate and dried black cherries.