A spicy, bittersweet Manhattan riff with a hint of berries from Jillian Vose of NYC’s excellent Dead Rabbit 🌶 The Thai chili-infused rye brings both a bit of chili heat and rye spice while the bourbon brings notes of oak, dark fruit and vanilla while the base is complemented by the raspberry/fruit notes of the liqueur and cognac, the vanilla-forward liqueur, and the bittersweet chocolate and bit of menthol from the Amaro. The bitters add a bit of juiciness that is also complemented by the orange oils from the twist 1 oz Thai Bird’s Eye Chili-infused Rittenhouse Rye (Combine 10 dried Thai chilies per one 750 mL bottle of Rye (can scale down) and infuse in non-reactive container for 15 minutes with occasional stirring before straining out the dried chili and rebottling) 1 oz Bourbon (Bottled in Bond is best for oomph; I like Old Forester here, but others work) .75 oz Amaro Nardini (Bittersweet Italian Amaro with notes of milk chocolate, bitterness, slight menthol) Fat .25 oz Raspberry Liqueur (St George, Giffard, etc) Scant .25 oz Cognac (can replace this and ingredient above with .5 oz of the French aperitif Jean-Luc Pasquet Marie Framboise; which is a blend of the two with grape must) .25 oz Licor 43 (Spanish Liqueur with vanilla-forward flavor) 2 dashes Grapefruit Bitters (Bittermens Hopped Grapefruit is ideal, but Scrappy’s, etc also work) Stir with ice and strain into a chilled coupe. Garnish by expressing essential oils from an orange twist (discard twist after)