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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 was on the opening menu 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
Posted by Bevx on
Created by
Christopher Bevins
Is the
author's original creation
Curator
Not yet rated
User rating
4 stars
(28 ratings)
Yields Drink

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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
Ajvan commented on 12/14/2019:

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.

flickerdart commented on 11/13/2021:

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.