A bold Manhattan variation from NYC bartender Jillian Vose during her time at Death & Co that brings some spice and smoke to the drink 🌶🌶 Using the small, but powerful Thai Bird’s Eye Chili to infuse the rye whiskey gives a base spirit that has the usual pleasant baking spice and oak notes with an additional spicy finish while the sweet vermouth and curaçao give additional sweetness with notes of cocoa, vanilla, and orange. The bit of mezcal adds a bit of a smoky note and the Angostura adds a touch of allspice, cloves, and bitterness 1.5 oz Thai Bird’s Eye Chili-infused Bonded Rye (add 10 crumbled, dried Thai Bird’s Eye Chilis to contents from one 750 mL bottle of bonded rye (Rittenhouse is a good pick) in a non-reactive container and stir well. Infuse at Room Temp for 15 minutes before straining (can taste every minute after 10 and strain when spice is to your interest); scales up or down depending on amount needed) Teaspoon Smoke-forward Mezcal (Del Maguey Chichicapa is a great option) .75 oz Sweet Vermouth .5 oz Orange Curaçao (Pierre Ferrand Dry Curaçao is a nice bottle that uses a Cognac base with a drier end product that is not cloyingly sweet like some curacao bottles) Teaspoon Rich Simple Syrup (2:1) Dash Angostura Bitters Stir with ice and strain into a chilled coupe. No garnish