Sure Shot (Death & Co. Recipe)

This is a winner of a recipe, for sure. Very few stirred cocktails go with chili infusions. This one is nice and smokey and plays up the rich, whiskey-like flavors of old Tom and genever. I've never infused chilis in sweet vermouth before, and I have to say it goes in faster than you expect. Only a few hours are necessary to make the infusion. It also tastes great, like adding smoke and heat to your bittersweet  vermouth. Why wouldn't this be great?

Gallian and orange bitters have their own role to play in Sure Shot. I like how the vanilla and anise of Galliano are more like spice additions than sweeteners. Galliano also adds a richness to the texture to support the vermouth. This is a hefty drink and orange bitters suggestion of baking spices makes it even that much more rounded. 

• 1 1/2 oz. Old Tom gin (Vitae used)
• 1/2 oz. Bols Genever (Bols barrel aged genever used)
• 3/4 oz. ancho chile-infused Dolin rouge vermouth
• 1 tsp Galliano
• 1 tsp. demerara syrup
• 1 dash orange bitters (Hella used)

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled coupe.