whiskey business

1 oz Rittenhouse Rye
1 oz Ancho Reyes Chile Liqueur
1/2 oz Lemon Juice
1/2 oz Rich Cinnamon Syrup (1:1)
1 dash Angostura Bitters

Shake with ice, strain into an old fashioned glass with ice, and garnish with a lemon wheel dusted with ancho chile powder (cayenne).Two Sundays ago, I decided to finally make the Whiskey Business by Meaghan Dorman at Dear Irving in Manhattan. While I have spotted this recipe in a number of places, I used the one published in Punch. In the glass, things began with red pepper and cinnamon aromas. Next, lemon and roast notes on the sip sold off to rye, vegetal, cinnamon, pepper spice, and clove flavors on the swallow.