INGREDIENTS

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

STEPS

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.