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Toast of Manhattan


3 tbsp Lake Champlain Chocolates hot cocoa mix

2 tsp instant espresso powder

Pinch salt

2 oz Mad River Distillers Revolution Rye Whiskey

1 oz Sweet Vermouth

Vanilla Ice Cream

Luxardo Cherries


Stir hot cocoa mix, espresso powder and salt with 3  tbsp boiling water until smooth. Add Rye and sweet vermouth, stir to combine.

Put 3 scoops vanilla ice cream in a sundae dish. Pour chocolate Manhattan over ice cream. Garnish with toasted LCC marshmallow, Luxardo Cherries, and luxardo cherry syrup.

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