Name: Mole Manhattan
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Añejo tequila; 15 ml Vermouth alla vaniglia; 7.5 ml Cream sherry; 5 ml Amaro (e.g. Nonino); 5 ml Chilli liqueur; 5 ml Dark crème de cacao; 6 drop Chocolate bitters; 1 dash Orange bitters; 3 drop Saline solution 4:1

Mole Manhattan
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Glass:

Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Patrón Añejo tequila
¹⁄₂ oz	Carpano Antica Formula Vermouth chilled
¹⁄₄ oz	Lustau East India Solera Cream Sherry chilled
¹⁄₆ oz	Amaro Nonino Quintessentia
¹⁄₆ oz	Chilli liqueur
¹⁄₆ oz	Dark crème de cacao liqueur
6 drop	Chocolate bitters
1 dash	Orange Bitters by Angostura
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of skewered Luxardo Maraschino Cherry.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

Garnish with skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula), Cream sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A Mexican-styled, spiced chocolate Añejo Tequila Manhattan.

View readers' comments

History:

Adapted from cocktail we've enjoyed at several of the world's great bars: The NoMad in New York City and London's Viajante87 and Side Hustle.

More cocktails by Simon Difford

Nutrition:

One serving of Mole Manhattan contains 178 calories

Alcohol content:

1.5 standard drinks
25.66% alc./vol. (51.32° proof)
21.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 3 comments for Mole Manhattan.
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Mookie

6 hours ago

I really liked this but I will be tinkering with it. I feel like Averna would be more true to a mole flavor profile, but that substitution might muddle the Ancho Reyes. I will certainly be coming back to this one.

Jeffrey Moore

17th November at 21:30

Lovely sipper. Añejo as the base is a great call. I have a homemade chili liqueur I fashioned after Ancho Reyes. I also used Fee Bros Mole bitters in lieu of the Chocolate.

Simon Sedgley

15th November at 13:05

Very tasty indeed. Having no Cream Sherry (we, obviously mistakenly, had always thought it to be a tipple for little old ladies), we improvised with a bit of PX and a bit of Fino...not sure if that's by the book. Our good host has lately been drawing our attention to some magic Sherry cocktails. We're loving it.

Chris Brislawn

18th November at 03:32

Lustau says their East India solera is a blend of PX and oloroso so you're in the ballpark but a bit on the dry side, which is fine; I upped the anejo (El Tesoro since I didn't have Patron) to 1.75 oz to dry it out a bit. A very good, complex cocktail with strong cocoa notes and a bit of bite from the chile liqueur that differs markedly from most tequila drinks. I gotta admit, though, that the last thing it reminded me of was a Manhattan.

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