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New Years Manhattans – His and Hers Edition

5 from 1 vote

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I’m the Favorite Cocktail

We welcomed 2020 at home in our jammies, sipping on New Years Manhattans concocted for the occasion. Rather than keep things fancy, I wanted layered, classy drinks that I could make more than one of without destroying the kitchen in the process. We had chocolate and snacks to nibble on and my one goal was to stay awake until midnight.

We had big plans. Finishing Dirty John, cuddling with the kittens and cocktails. FYI Dirty John is messed up! I put together two quick cocktails to celebrate having the most adultish NYE at home ever. The fun part was watching all my social media friends who were also staying in for NYE. Made me feel like I’ve found my tribe. Love you guys!

I’m the Favorite (his)
I put this together for him because I’ve been obsessed with coffee and amaro flavors lately and this Tiramisu liqueur had been gathering dust on the back of our bar for a while. He loves sweet drinks if they’re neat, but doesn’t mind some of the bitter notes from the amaro. I did add some chocolate bitters to the mix because I thought the chocolate was getting lost under the heavier amaro flavors. 

(It’s called “I’m the Favorite” because we joke that he’s the favorite of two sons-in-laws. Although my mother refuses to admit it.)

cocktail next to liquor bottles

I’m the Favorite (his)

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
A dash of chocolate and coffee in this grown-up Manhattan, balanced by the bitter and sweet Averna Amaro.
5 from 1 vote
Course Drinks
Cuisine cocktail, rye cocktail
Servings 1

Ingredients
  

  • 2 oz New Riff rye
  • 1 oz Tiramisu liqueur
  • 0.25 oz cocchi vermouth di Torino
  • 0.5 oz Averna amaro
  • 2 dashes Bitter truth chocolate bitters
  • Luxardo cherries chocolate truffle or coffee-infused cream layer

Instructions
 

  • Combine ingredients in a mixing glass and add ice. Stir until well-chilled and strain into a chilled coupe. We garnished this with cherries, but if I'd had a chocolate truffle or some coffee infused cream to layer on top that would have been the way to go.
Keyword amaro, chocolate, Cocktail, rye, tiramisu
Tried this recipe?Let us know how it was!

Yes, Dear (mine)
For my New Years Manhattan cocktail I wanted to see how the Michter’s Toasted Bourbon played with the Giffard Creme de Peche De Vigne peach liqueur. I added a tiny amount of Cardamaro because I love the way the harsher notes of cardamon blend in with the toast from the bourbon and the sweetness of the peach. This cocktail was a joy to put together. I did end up adding some of the Crude Bitterless Marriage bitters for their floral notes. To me peach always need a little floral to match well with it.

cocktail next to liquor bottles

Yes, Dear

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
A complex blend of Michter’s Toasted bourbon with peach, cardamon and a smidge of amaro. Top it off with floral bitters and it’s a light cocktail with many layers.
No ratings yet
Course Drinks
Cuisine cocktail
Servings 1

Ingredients
  

  • 2 oz Michter’s toasted bourbon
  • 0.75 oz Giffard Creme de Peche de Vigne
  • 0.25 oz Cardamaro
  • 0.25 oz Montenegro Amaro
  • 8 drops Crude Bitterless marriage bitters
  • Garnish: cherry but in season I would use a slice of fresh peach and candied ginger

Instructions
 

  • Combine ingredients in a mixing glass and add ice. Stir until well-chilled and strain into a chilled coupe. Again, I garnished with cherries, but in season a fresh or dehydrated peach or candied ginger would work out just as well and tie in with the other ingredients of the cocktail even better.
Keyword amaro, cardamon, manhattan, peach
Tried this recipe?Let us know how it was!

By on December 31st, 2019
Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktail

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

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