Cacao and Pecan Manhattan

Cacao and Pecan Manhattan


  • 2 oz STALK&BARREL Handcrafted Canadian Whisky
  • 0.5 oz Pecan-infused sweet vermouth
  • 0.5 oz Cacao-infused sweet vermouth
  • 3 Dashes of orange bitters

Cacao-infused Sweet Vermouth

  • 400 ml sweet vermouth
  • 100 grams of cacao nibs

Pecan-infused Sweet Vermouth

  • 400 ml sweet vermouth
  • 200 grams of toasted pecans


  1. Prepare the Cacao-infused Sweet Vermouth and Pecan-infused Sweet Vermouth by combining the sweet vermouth and infusing items into separate mason jars, sealing tight. Place the mason jars into a water bath for 2 hours at 120°C. Let cool and discard solids.
  2. In the cocktail shaker, add all ingredients.
  3. Fill with ice and stir 20-30 times. 
  4. Strain the cocktail into a cocktail glass using a Hawthorne strainer.
  5. Garnish with a brandied cherry.


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