Few merchandise have garnered such speedy success as Ancho Reyes, the ancho chile–flavored liqueur that launched in 2013 and rapidly turned a bartender favourite for its adaptability in each basic and fashionable 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 contemporary scorching peppers like jalapeño, as an illustration, a generally called-upon ingredient. “For those who’re utilizing jalapeño, up entrance, you get that rapid spiciness,” explains New York bartender Simone Goldberg. Against this, Ancho Reyes “is extra of a delicate end to a drink.”
The liqueur presents a simple solution to kick up tequila-based cocktails just like the Margarita and the Paloma, however it performs equally nicely in cocktails of all types. To get began with the spirit, listed here are a few of our favourite methods to make use of it.
