Ancho Reyes is a renowned ancho chile-flavored liqueur that launched in 2013. Its popularity surged among bartenders due to its versatility in classic and modern cocktails. The liqueur is based on a 1927 recipe from Puebla, Mexico, produced through macerating ancho chiles in a sugarcane distillate, resulting in a milder heat compared to fresh hot peppers. Ancho Reyes adds a subtle finish to drinks, making it an excellent enhancement for cocktails, especially tequila-based ones like the Margarita and Paloma, as well as various other cocktail types.
"Ancho Reyes is based on a 1927 recipe from Puebla, Mexico, produced by macerating ancho chiles in a sugarcane distillate, yielding a more subdued heat in cocktails compared with fresh hot peppers like jalapeño."
"If you're using jalapeño, up front, you get that immediate spiciness. By contrast, Ancho Reyes is more of a subtle finish to a drink."
"The liqueur offers an easy way to kick up tequila-based cocktails like the Margarita and the Paloma, but it performs equally well in cocktails of all kinds."
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