Traditionally enjoyed as an aperitif, Ancho Reyes Ancho Chile Liqueur is a sweet, spicy and smoky spirit that is gaining popularity in cocktail lists worldwide.
Inspired by a 1927 recipe from Puebla de Zaragoza, a town in Mexico known for its ancho chiles, Ancho Reyes is 100% Mexican, an artisanal liqueur made from ancho chiles macerated in a cane spirit base. The sugar cane is sourced locally and the process is done entirely by hand from planting the seeds, to hand picking the chillies, drying them in the sun, opening and cutting the chillies then macerating in small batches for 8 months.
Ancho Reyes has won several accolades and was named the second Top Trending Brand at the Top 50 Bars Brands Report 2016 and nominated as Best New Product at Tales of the Cocktail 2014.
Deep bronze in colour, it has aromas of dried chillies followed by cinnamon spice, cacao and tamarind which lead to an initially sweet palate with moderate heat and a hint of acidity. The spices linger beautifully with subtle flavours of almonds, cacao, tamarind and light herbal notes on the finish.
At 40% ABV, Ancho Reyes stands up well in cocktails, either as a base spirit or a modifier. Its sugar cane base makes it a good replacement for rum in a Daiquiri and it plays well with tequila, vodka, gin, bourbon and whisky. Use it to spice up a Frosé, in a Michelada topped with beer and a squeeze of fresh lime, to add a spicy kick to a Bloody Mary, and in a boilermaker with Tacate beer.
Here are three Ancho Reyes Cocktails as presented in the photo above from left to right.
Ancho Reyes Cocktails
- 30ml Ancho Reyes
- 90ml grapefruit soda
- squeeze fresh lime
Glassware: tall glass
Garnish: grapefruit peel, sprig of mint
In a tall glass, build the drink by adding Ancho Reyes, grapefruit soda and a squeeze of fresh lime over ice. Stir and garnish with a grapefruit peel and a sprig of mint.
Ancho Peach Margarita
- 60ml Herradura Reposado
- 15ml Cointreau
- 10ml Ancho Reyes
- 1/2 teaspoon local raw honey
- 30ml fresh lime juice
- 1 small peach, puréed
- cayenne pepper sea salt rim
Garnish: peach slices
In a cocktail shaker, add all ingredients and shake well with ice. Strain into a chilled coupette with cayenne pepper sea salt rim. Garnish with three thin slices of peach on the rim.
- 15ml Montelobos mezcal
- 15ml Ancho Reyes
- 30ml Campari
- 30ml sweet vermouth
- dash of Mole bitters
Glassware: old fashioned glass
Garnish: orange peel
In a mixing glass, add all ingredients over ice. Stir well and strain into a chilled old fashioned glass with a large ice cube. Garnish with an orange peel.
Photo by Cocktails & Bars – © Copyright: All rights reserved. Taken at Tio’s Cerveceria, Sydney.
In partnership with de Vino Mezcal, distributor of Ancho Reyes Ancho Chile Liqueur.