We’ve been wanting to try an Ancho Reyes cocktail for a while, and finally we came over a bottle of this chili infused liqueur. There are so many recipes where you can substitute an ingredient with Ancho Reyes to make an interesting variation, but we started our chili trip with an original cocktail from Ancho Reyes’s home page, the “Estridentista”. And the spicy chili is very noticeable in the cocktail, but not to the point where it takes over. It just adds a tingeling sting…
0,75 oz Ancho Reyes
1,5 oz dry vermouth
0,75 elderflower liqueur
2 dashes of grapefruit bitters
Stir with ice, pour into chosen glassware
