A boldly flavored Manhattan/Boulevardier riff from Jamie Boudreau of Seattle’s excellent Canon that packs plenty of spice and bitterness The spiced Chai tea imparts a bolder flavor to the Cognac while the apple spirit adds some nice fruit/spice notes. The bitter vermouth and Campari add bittersweet counterpoints in addition to notes of orange peel while the habanero bitters add a touch of spice 1 oz Chai tea-infused Cognac (VSOP cognac is best; infuse 2-4 oz Cognac with 1-2 bag for 90 minutes at room temp with occasional stirring before removing the tea bag) .5 oz Punt y Mes (Bittersweet vermouth, can also use a hack (pictured) with a mix of 2 parts mild sweet vermouth (Cocchi, Cinzano, Dolin Red) and 1 part mildly bitter Amaro (Lucano, Montenegro, etc) .5 oz Pommeau/apple aperitif (blend of apple brandy and cider) .25 oz Aperitivo of choice; as long as red-hued(Campari, Leopold, Bruto Americano, Galliano, etc 1 dash Habanero Bitters (Bittermens, Scrappy’s Firewater) Stir with ice and strain into a chilled coupe. No garnish