Ancho Reyes “Ancho” Chile Liqueur: Too often alcohol products meant to be spicy taste as if they were concocted in a lab, as if something completely synthetic got shot into your vodka or whatever.

Not so with Ancho Reyes, which is one reason bartenders have had so much fun with it since it hit the market a few years back. Supposedly based on a 1927 Mexican recipe, the key is that it starts with chiles poblanos that have been sun-dried and then macerated in neutral spirits for half a year. We’re talking infusion.

The result is a pour about slow burn more than power, with more smoke than heat. The notes of herbs and stone fruit add complexity — this won’t just make your margarita a diabla, but an angelic one. Then get creative, and try it in mixes like old fashioneds.



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