How to Use Ancho Reyes in Cocktails

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How to Use Ancho Reyes in Cocktails
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The chile liqueur adds smoky spice to Palomas, Crushes and more (via punch_drink)

Few products have garnered such rapid success as Ancho Reyes, the ancho chile–flavored liqueur that launched in 2013 and quickly became a bartender favorite for its adaptability in both classic and modern recipes.

Based on a 1927 recipe from Puebla, Mexico, the liqueur is produced by macerating ancho chiles in a sugar cane distillate, yielding a more subdued heat in cocktails compared with fresh hot peppers like jalapeño, for instance, a commonly called-upon ingredient. “If you’re using jalapeño, up front, you get that immediate spiciness,” explains New York bartender Simone Goldberg. By contrast, Ancho Reyes “is more of a subtle finish to a drink.

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