It's pretty obvious from the name Chile Manhattan that this is a riff on a classic manhattan cocktail.
Now, there really isn't much to say about a classic manhattan that hasn't already been said. It's kind of like trying to introduce Michael Jordan. Like Mike, the reputation of a manhattan speaks for itself. You only have take a sip to understand.
The build of a classic manhattan is rye whiskey, sweet vermouth, and angostura bitters and embodies what all drink recipes pursue: balance.
So how do you spice something up that's already so on point?
Ancho Reyes is a chile liqueur made in Mexico that has easily become one of my favorite bottles in my home bar. I'll even go as far as saying it has become, in my view, one of the most essential liqueurs to own for any home bartender and cocktail enthusiast.
Spice, bro. It is the perfect blend of sweet and spice with a lingering heat on the end that adds so much complexity and depth to even the most balanced of drinks. And it doesn't take much but half an ounce.
Give it a go and see for yourself.
P.S. - If you don't know who Michael Jordan is then I can do nothing for you.
- 2 oz Rye Whiskey
- 1/2 oz Sweet Vermouth
- 1/2 oz Ancho Reyes Chile Liqueur
- 2 Dashes of Orange Bitters
1. Combine all ingredients into a mixing glass, fill with ice, and stir until chilled. Strain the drink into a cocktail glass.
2. For the garnish, pare a peel from an orange. Using a match, heat the outside of the peel and express the oils from the peel into the flame over the drink. Drop in or discard the orange peel depending on your preference.