Everybody Loves Hugo

1 1⁄2 oz Rye

1⁄2 oz Ancho Reyes chile liqueur

1⁄2 oz Crème de Cacao

1⁄2 oz Sweet vermouth, Carpano Punt e Mes

1 t Cherry syrup (scant; see note)

1 Cherry, Luxardo (garnish)

Instructions

Up: chilled coupe. Stir, strain, garnish.

Notes

A version of this is now served at Parliament in Dallas, TX (called the Ancho Cherry Manhattan), swapping Heering for the syrup & then passing cherry wood smoke through the chilled drink.

Cocktail summary

Created by

Christopher Bevins

Is the

author's original creation

Curator

Not yet rated

Average

4 stars

(26 ratings)

Cocktail Book

From other users

Winter black lodge-esque. Try with more Rye.
Even with 2oz bonded rye this is a little too sweet for me. ETA: 2nd try, at 1.5 Ritt, skinny on the CdC, Cocchi vermouth and a dash of Campari for the PeM, I really enjoyed this, upped it from 3 to 4
Made perfect with ½ sweet ½ dry vermouth. Also replaced ½ Heering with another ½ t of rye — ★★★★
Went with 2 oz rye, 1 oz Ancho.
Boozy, spicy, sweet. Used cherry heering. Pushed the rye to 2 oz, a little cloying otherwise. Tempted to go to 2&1/2 rye.
Used scant tsp Luxardo Cherry Syrup (the bottled stuff, not from the jar of cherries). Agree with others to use less and to bump up rye.
Increase spirit by one ounce

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Comments

Used cherry heering and pushed the rye to 2 oz, as the initial drink was a little cloying for me (spicy tootsie roll). Tempted to push the rye to 2.5.

Seeing people take liberty with the last 3 ingredients & amount of whisky, I tried:

2oz Rittenhouse
0.5oz Ancho Reyes
0.5oz Tempus Fugit creme de cacao
0.5oz Cynar
Dash of Luxardo Maraschino

I can definitely see how a fruity bitterness from the Punt e Mes would work better than the vegetal bitterness of the Cynar here. But IMO the strength of the drink is whisky + spicy + chocolate, which this formulation still has - and which works well.

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