Made a Suburban cocktail and didn’t like it, but it inspired me to try again with rye and port. Here’s what I came up with:

• 2oz rye
• 3/4 oz tawny port
• 1/4 oz dark crème de cacao
• 1 dash Angostura bitters
• 1 dash chocolate bitters

Stir until well chilled, serve up. Express orange twist and garnish with orange twist and cherries.

The spice from the rye and Ango, the nuttiness from the port, and the double does of cocoa notes play together to make a nice wintry version of a Manhattan, with the orange giving a hint of brightness.