Cacao and Pecan Manhattan

INGREDIENTS

• 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

DIRECTIONS

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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