Few merchandise have garnered such speedy success as Ancho Reyes, the ancho chile–flavored liqueur that launched in 2013 and shortly turned a bartender favourite for its adaptability in each traditional and trendy cocktails. Primarily based on a 1927 recipe from Puebla, Mexico, the liqueur is produced by macerating ancho chiles in a sugarcane distillate, yielding a extra subdued warmth in cocktails in contrast with recent scorching peppers like jalapeño, as an illustration, a generally called-upon ingredient. “Should you’re utilizing jalapeño, up entrance, you get that fast spiciness,” explains New York bartender Simone Goldberg. Against this, Ancho Reyes “is extra of a refined end to a drink.”Â
The liqueur gives a straightforward method to kick up tequila-based cocktails just like the Margarita and the Paloma, however it performs equally nicely in cocktails of every kind. To get began with the spirit, listed below are a few of our favourite methods to make use of it.
