A delicious, spiced riff on a Boulevardier (and Sam Ross’s new classic Left Hand) that incorporates some complementary flavors from south of the border 🌶🍫🥃 The baking spice notes in the rye whiskey work nicely with the cocoa notes in the vermouth, the ancho chile flavor from the liqueur, the cinnamon syrup, and chili/chocolate notes of the bitters to yield a great flavor. The Campari adds bittersweet notes while also making the drink a bit lighter and the citrus aromas from the orange twist also enhance the drinking experience. An excellent sipper for before or after dinner 1.5 oz Rye Whiskey (Bottled in Bond options like Rittenhouse or New Riff offer more concentrated flavor) .75 oz Campari (or other red aperitivo of choice) .5 oz Sweet Vermouth (Cocchi di Torino, La Quintinye Rouge, etc) .25 oz Ancho Chile Liqueur (Ancho Reyes) 1/2 tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast for 1 minute; add 1/2 C each granulated sugar and water and stir until sugar dissolves on medium-low heat until near boil; turn heat to low and simmer 5 minutes before straining) 1 dash Chocolate Mole/Chocolate Chili Bitters (Bittermens, Scrappy’s, Miracle Mile) Stir with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with an orange twist