Ancho Reyes chile liqueur
What it is
Ancho Reyes is a unique Mexican liqueur made from ancho chiles, which are dried poblano peppers. This liqueur offers a complex flavor profile that combines the heat of the chiles with a sweet, earthy undertone. It is often used in cocktails to add depth and a spicy kick, making it a favorite among bartenders looking to create innovative drinks. Its versatility allows it to pair well with a variety of spirits, enhancing both classic and contemporary cocktails.
Taste
Spicy, Sweet, Earthy
How it is made
Ancho Reyes is made by infusing ancho chiles in a base of neutral spirits, along with sugar and other natural ingredients. The infusion process allows the flavors of the chiles to meld with the sweetness, resulting in a balanced liqueur that captures the essence of the peppers.
History
Ancho Reyes was first created in Puebla, Mexico, in the 1920s. The liqueur is inspired by traditional Mexican recipes that utilize chiles in various culinary applications. It was rediscovered and brought to a wider audience in the 2010s, gaining popularity in cocktail culture for its unique flavor.
In cocktails
Bartenders use Ancho Reyes to add a spicy twist to cocktails. It can be used in margaritas, mojitos, or even in whiskey-based drinks to introduce a layer of complexity. When serving, it can be enjoyed neat, on the rocks, or as part of a creative cocktail. A common serving suggestion is to pair it with citrus flavors to balance the heat.
Worth knowing
Ancho Reyes is the first chile liqueur to be produced in Mexico, setting a trend for other spicy liqueurs worldwide.
This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.
Substitutes
- Chipotle liqueur
- Spicy simple syrup
- Sriracha sauce (for a non-sweet option)
Goes best with
Lime juice (326) · Sugar syrup (300) · Lemon juice (295) · Vodka (270) · Bitters (231) · Gin (231) · White rum (204) · Brandy / cognac (158) · Orange juice (121) · Sherry / port (116)