From: Mixologist Malachi Topping, The Thoroughbred Club at Belmond Charleston Place, Charleston, SC.

1 ½ oz. Woodford Reserve
1 oz. Ancho Reyes chili liqueur
¾ oz. brown sugar simple syrup
6-8 mint leaves
as needed, club soda

Muddle mint with brown sugar simple syrup. Add Woodford Reserve and Ancho Reyes. Fill with crushed ice and stir. Top with soda and garnish with mint and a slice of red pepper.