An old favorite we haven’t had in a while
Tasting Notes
Rory: After a few months of eating way too much dried chile, the Ancho part of Ancho Reyes is more … comprehensible? Instead of reading it as just “spicy and alcohol”, I’m getting more earthy notes from it.
Unthinkingly I used 2:1 Demerara syrup, but probably it meant 1:1, and it’s pretty sweet; it could stand to be a little less.
We had this drink more than a few times last summer, but not very much since; we moved and forgot about it. I don’t know why; it’s good and easy.
Ryan: This was a drink we made when we first got a bottle of ancho reyes a while ago. It’s really good! It’s a pretty straightforward tequila drink. The agave and ancho chile are an obvious combo and it works well. The drink is surprisingly sweet. We are using 2:1 syrup here, but it’s not that much sweeter. Next time I’d say dilute it just a touch for this particular drink though. Besides that, the flavors meld together–both tequila and ancho show up.
We’ve made this drink a number of times over a year or two now, so I’m happy that i still like it–my tastes haven’t changed too much.
Recipe
- 1 ounce Ancho Reyes chile liqueur
- 1 ounce blanco tequila
- 1⁄2 ounce lime juice
- 1⁄2 ounce Demerara syrup
Shake with ice and strain into a chilled coupe glass.
Source: Punch