Trade your vermouth for Campari and you’ve got a bittersweet, negroni-reminiscent Manhattan cocktail. Add in a little chili-infused crème de cacao and you’ve to a balanced, bittersweet cocktail to sip on. Dial the heat of the finish up or down with the length of infusion of the chili-infused crème de cacao. I prefer mine a little hotter, but you won’t need more than a day or two to get a good amount of heat infused in the spirit.
Combine whiskey, Campari, crème de cacao and bitters in a mixing glass filled with ice and stir until well-chilled. Strain into a chilled coupe glass, or if the heat of the infusion got away with you, serve on the rocks. Garnish with a lemon wheel and a dried chili.
Chili-infused Creme de Cacao
Put three small dried chilis in a small 1 cup mason jar and fill with clear creme de cacao. Let sit for 20 hours. Taste. If the liqueur is spicy enough, remove chilis. If not, re-test every 4 to 6 until desired heat is reached.Strain the peppers out and store in a cool, dark place.