Charred Chili Manhattan

A sophisticated reimagining of the classic Manhattan that incorporates the smoky, complex heat of ancho chile liqueur. The addition of chocolate bitters creates remarkable depth, while the charred orange garnish adds aromatic complexity that evolves as you sip. This boundary-pushing cocktail captures Aries' bold, transformative energy while maintaining the elegant structure of a true classic.

Ingredients

  • 2 oz rye whiskey (preferably high-proof)

  • ¾ oz sweet vermouth (Carpano Antica Formula recommended)

  • ¼ oz ancho chile liqueur

  • 2 dashes chocolate bitters

  • Orange peel for garnish

Instructions

  1. Chill a coupe glass.

  2. In a mixing glass, combine rye whiskey, sweet vermouth, ancho chile liqueur, and chocolate bitters.

  3. Add ice and stir until well-chilled, about 30-45 seconds.

  4. Strain into the chilled coupe glass.

  5. For the garnish, cut a wide strip of orange peel. Using a kitchen torch or match, carefully char the outer edge of the orange peel until it begins to caramelize.

  6. Hold the charred orange peel about 2 inches above the drink, orange side facing down. Pinch the peel sharply to express the oils onto the surface of the cocktail.

  7. Rub the charred side of the peel around the rim of the glass and place it in the cocktail.

Notes

  • The higher proof rye stands up better to the bold flavors of the vermouth and ancho chile liqueur

  • Carpano Antica Formula sweet vermouth provides vanilla notes that complement the chocolate bitters and ancho chile

  • The ancho chile liqueur adds a gentle, warming heat rather than sharp spiciness

  • Chocolate bitters bridge the gap between the sweet vermouth and the chile liqueur

  • The charred orange oil creates an aromatic layer that transforms with each sip

  • Best served in a coupe glass without ice

Pairs well with: Dark chocolate truffles, roasted nuts, or as a contemplative evening cocktail