It’s fair to say that there have been massive innovations in the world of reusable drinks cups over the last decade. And it’s so good to see. Making infusions with chiles is not that uncommon and when you try it yourself it can be really easy to take it way over the edge into an almost undrinkable firewater, but that isn’t the case here. Ancho Reyes Chile Liqueur is a hand-crafted liqueur made in Puebla, Mexico that launched in 2012. It comes in two varieties: Ancho Reyes Original (red) and Ancho Reyes Verde (green). The company produces two types of chile liqueur: the original, red Ancho Reyes liqueur and the newer, green Ancho Reyes Verde liqueur. The liqueur is produced using late harvest chiles that have sun-dried for 2 to 3 weeks. [3] For the Verde version of the drink, early harvested fire-roasted poblano chiles are used in addition to the sun-dried chiles. [3] Deep bronze in colour, it has aromas of dried chillies followed by cinnamon spice, cacao and tamarind which lead to an initially sweet palate with moderate heat and a hint of acidity. The spices linger beautifully with subtle flavours of almonds, cacao, tamarind and light herbal notes on the finish.

An Old Fashioned, Margarita, Daiquiri or a Negroni can all be made by swapping out a little Ancho for all/some of the sweet ingredient of the drink. Steeped in flavorful tradition, this singular liqueur invites you on an olfactory journey that follows poblano chiles from the earth to the bottle, from the very first sip. Ancho Reyes Original vs Ancho Reyes Verde Poblano chiles are grown on well rested volcanic soil and cared for by hand. It is clear that the brand is extremely proud of staying true to tradition and is focuses on doing everything naturally and by hand whenever possible. Obviously it is a spicy chile liqueur, it says so right on the bottle, but what should you do with it? What does it taste like? And what is the difference between the regular version and the Verde?This is it. If you like, it’s a coffee martini livened up with the warming and sweet, yet spicy, flavour profile of Anchos Reyes chilli liqueur. The ancho chile has been a staple in Mexican cuisine for centuries, and Ancho Reyes pays homage to this tradition by using only the highest quality chiles grown in the region. Ancho Reyes – producer of poblano chile liqueurs – introduces Ancho Reyes Barrica, the newest addition to its portfolio. Ancho Reyes Barrica contains poblano chillies which are grown in Puebla, Mexico. These chillies are harvested and sun-driedto become ancho chillies, then are soaked and softenedin neutral cane spirit from Veracruz, Mexico. The resulting mixture is then aged for two years in ex-bourbon American White Oak casks.

Both the red and green liqueurs are 40% ABV and are popular for adding a bit of spice to classic drinks like a margarita or a Paloma. Yes, please! As if the iconic Espresso Martini was not captivating enough, we’re now going to invite you to push out the boat completely and add a naughty measure of Ancho Reyes to the mix. Follow our standard recipe and add 15ml Ancho Reyes for an extra bit of zing. 12. Maria Verde Drinks by the Dram have a great selection of advent calendars to choose from again this year. Offerings include whisky, bourbon, gin, vodka and rum. And for the whisky specialists, calendars include Japanese whisky, Scotch whisky, single cask whisky and an Old & Rare whisky calendar. Phwoar. Barware from Cellardine The closest alternative that’s widely available is likely Giffard Piment D’Espelette, which is a chile liqueur from France with a similar spicy and sweet flavor profile. That said, it’s by no means an ideal substitute since it uses a different type of pepper (Espelette) and contains Rhum Agricole.Ancho Reyes is a brand of chile liqueur produced in Puebla City, Mexico, based on a 1927 recipe from the same city. [1] The liqueur is made from and named after Puebla's renowned ancho chiles, a dried form of ripe poblano peppers. [2] Combine 1.5 oz Wild Turkey Rye Whiskey, 1 oz Cinzano Vermouth Rosso, 0.5 oz Ancho Reyes Original, and 2 dashes of bitters in a mixing glass with ice. Stir until well chilled, and strain into a serving glass. Garnish with two Luxardo cherries if you’re feeling extra fancy. 9. Verde Gimlet It can pair really well with rum, whiskey, or any other barrel aged spirits that have deep dark flavors to them. But it can also go with bright flavors like lime, grapefruit, and mango, or you could play off some of its more subtle flavor notes by mixing it with chocolate, cinnamon, or cloves. Don’t think I could have said it much better myself seeing as they really hit all of the main points.