How to Make the SoHo Afterglow cocktail: A Spicy Spin off of a Traditional Manhattan

This is the recipe of the cocktail I created for the Woodford Reserve Manhattan Experience, a national competition in which mixologists create their own version of the traditional Manhattan utilizing Woodford Reserve, a premium small batch Kentucky Whiskey.

I enjoy a variety of liquors, however vodka is typically my go-to. I believe this drink, and Woodford Reserve, have once again made me a Bourbon girl. I love cocktails with some heat- so if you are less adventurous in the spice world, please be delicate when handling the serrano peppers.

This recipe can be enjoyed up or on the rocks, and I used a chocolate covered cherry as garnish. But a regular maraschino cherry will work just fine.

The SoHo Afterglow

2 oz. Woodford Reserve

1 oz Averna Amaro (an Italian liqueur/digestif. You can use any traditional sweet vermouth as a substitute, however I personally enjoy the herbaceous quality of the Averna Amaro)

3/4 oz. Kahlua

1/2 oz. St. Germain Elderflower liqueur (if you have not yet purchased this for your home bar, do so immediately! This gem is the perfect addition to a plethora of cocktails. I will certainly have this as part of many recipes on my Hub to come!)

3 small slices of a Serrano Pepper (de-seeded for less heat)

2 dashes Fee Bros. Chocolate Bitters

1 Chocolate Covered Cherry (for Garnish)

Lemon Zest (for Garnish)

DIRECTIONS:

1. In a pint glass, add St. Germain, Kahlua, and Averna.

2. Add Serrano pepper slices, muddle gently. If you do not yet have a muddler, the handle of a large mixing spoon will work for the meantime. Muddlers are easy to find online and in restaurant and specialty stores. They come in a variety of shapes and sizes.

3. Add Woodford Reserve to mixing glass. Add ice to pint glass. With a bar spoon (if you have one) or a spoon with a long handle, stir contents vigorously.

4. Strain contents either into a chilled martini glass (to serve up) or over fresh ice in a rocks glass (to enjoy on the rocks).

5. Add 2-3 dashes of the chocolate bitters. Garnish with cherry and lemon zest. Enjoy!!