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Vaquero: the Winter Daiquiri of your Dreams

Like a daiquiri, but make it winter.

Whether you're into bitter, sweet, sour, or spicy, with this drink you'll enjoy a taste of it all.

The secret ingredient? Ancho Chile Reyes Liqueur.

This vibrant red liqueur is made from roasted, sun-dried poblano chilies. Roasting deepens the flavor and the rich, complex smoky, spicy heat of dried chile adds perfect depth and delicious zing to all your favorite drinks.

Here we recommend it in this winter riff on a daiquiri, which builds layers of flavor with lemon juice, Campari (the original recipe calls for Aperol, but we like to amp up the bitter), fresh pineapple, Ancho Chile Reyes, and an herbal note of sage.

You can easily tweak this recipe to your preferences -- up the sugar if you like a sweeter side to your bitter, or add more Ancho Chile Reyes to turn up the heat.


1.5 oz bourbon
.75 oz Ancho Chile Reyes Liqueur
.75 oz lemon juice
.5 oz Campari
.25 oz demerara sugar
4 fresh pineapple chunks
2 dashes Angostura bitters
2 fresh sage leaves


Muddle pineapple and sage in a cocktail shaker. Add the rest of the ingredients and shake well. Fine strain into a couple glass and garnish with a sage leaf.

Recipe from Punch, credited to Simone Goldberg of Narcissa

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