Ancho chile liqueur lends some extra heat to this rye whiskey cocktail.
1 oz. bonded rye whiskey
½ oz. Ancho Reyes chile liqueur
½ oz. Amaro di Angostura
½ oz. sweet vermouth
2 dashes orange bitters
Glass: Nick and Nora
Garnish: dried chile de arbol
Combine all the ingredients in a mixing tin with ice. Stir until chilled.
Dan Scott, The Whaling Club, Los Angeles
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