Ancho Chile Reyes Liqueur is a Herbal & Spice Liqueurs from the Ancho Reyes Liqueur brand crafted in Mexico.
Ancho Chile Reyes Liqueur captures the essence of sun-dried poblano chiles, offering a unique blend of spicy, smoky, and sweet flavors that add depth and complexity to cocktails. Interestingly, this liqueur is made using a 100-year-old recipe from Puebla, Mexico, where ancho chiles were traditionally used as currency among farmers and merchants.
Ancho Chile Reyes Liqueur stands out from other spirits with its distinctive smoky-sweet flavor profile derived from ancho chiles, the dried poblano peppers that are a cornerstone of Mexican cuisine. Unlike rum, which is made from sugarcane byproducts, this unique liqueur is crafted by macerating ancho chiles in neutral cane spirit, resulting in a complex, spicy-sweet elixir that adds depth and character to cocktails.
Ancho Chile Reyes Liqueur shines in spicy margaritas and smoky variations on classic cocktails, but it's also delightful sipped neat or over ice to fully appreciate its complex flavors. This versatile spirit is perfect for warming up chilly autumn evenings, and it pairs beautifully with rich, hearty dishes like mole poblano or grilled meats, adding a subtle heat and depth to your dining experience.
Nose: Dried chili peppers dominate, with smoky and earthy notes. Subtle hints of cinnamon and cocoa add depth. A touch of raisins and caramel provides sweetness.
Palate: Spicy heat from ancho chiles builds gradually. Roasted poblano peppers and sun-dried tomatoes come through. Mild sweetness reminiscent of agave nectar balances the spice. Hints of vanilla and toasted nuts emerge.
Finish: Medium-long with lingering warmth. The spiciness mellows, leaving a pleasant tingle. Notes of dark chocolate and dried fruit linger. A subtle smokiness remains on the palate.
Ancho Chile Reyes Liqueur is crafted by soaking sun-dried poblano chiles (known as ancho chiles when dried) in a neutral cane spirit for six months, allowing the peppers to impart their rich, smoky flavor. What's fascinating about the process is that each batch requires hand-sorting over 100,000 chiles to ensure only the highest quality peppers are used, resulting in a consistently complex and balanced liqueur.
1 oz Aberfeldy 12 Single Malt Scotch Whisky
.5 oz Ardbeg 10 Year Islay Single Malt Scotch
.5 oz Ancho Reyes Liqueur
2 oz spiced apple cider
1 oz lemon juice
.5 oz grenadine, we recommend Liber & Co.
Ginger Beer
Crushed ice
Shake the first 6 ingredients with ice in a shaker for 15 seconds or so.
Pour into a tall glass filled with crushed ice.
Pour ginger beer over top. Stir gently.
Garnish with any of a cinammon stick, star anise, orange wheel
1.5 oz Saint Rhum Small Batch Agricole
0.5 oz Ancho Reyes Chile Liqueur
0.75 oz Liber & Co. Demerara Syrup
0.75 oz fresh lime juice
Smoke your cocktail glass using your preferred method.
Muddle fresh cherries in a shaker.
Add lime juice, Saint Rhum, Ancho Reyes, and demerara syrup.
Shake hard with ice and double strain into the smoked glass.
Garnish with fresh cherries.
1 oz Mal Bien Espadín Mezcal
0.5 oz Ancho Chile Reyes Liqueur
0.25 oz orange juice
Bar spoon black sesame tahini
Pinch of pink sea salt
Add all ingredients to a cocktail tin.
Shake vigorously to incorporate the tahini.
Double strain into a rocks glass over ice.
Garnish with an expressed orange peel and fresh grated nutmeg.
0.25 oz Ancho Chile Reyes Liqueur
0.25 oz Barrow’s Intense Ginger Liqueur
Hella Smoked Chili Bitters on top (optional)
Place all the ingredients into a shaker (no ice) and shake vigorously.
Add the ice and shake again until cold.
Strain into an old-fashioned glass.
Gift message (optional)
