Inspired by the decadently boozy cherry-and-chocolate German Black Forest Cake, this sweet take on the classic Manhattan is holiday-party-ready. You will have plenty of leftover syrup for other uses; it can be kept in the refrigerator for up to 1 month.
For the Cherry Syrup
- 1 cup sour cherry juice, plus more for rim of glass
- 1 cup granulated sugar
- 1 cup kirsch (cherry-flavored liqueur)
For the Cocktail & Glass
- 1 tsp. cocoa powder
- 1 tsp. superfine sugar
- 3 oz. whiskey
- 4 dashes chocolate bitters
- 3⁄4 oz. bitters
- 1 pitted sour cherry, to garnish
- Make the cherry syrup: In a saucepan, bring cherry juice and granulated sugar to a boil; remove from heat. Allow to cool. Stir in kirsch. Chill.
- Rim the glass: In a small bowl, mix the cocoa powder and superfine sugar. Pour the mixture onto a plate. Pour some cherry juice into a wide, shallow bowl. Dip the rim of a martini glass into the juice, then dip it into the cocoa mixture to create a thin chocolate ring.
- Make the cocktail: In a cocktail shaker 3⁄4 filled with ice, add whiskey, 3⁄4 ounces cherry syrup, and bitters. Shake vigorously until well-chilled. Pour into rimmed martini glass. Garnish with cherry.