Obscure Spirits: 4 Cocktails with Ancho Reyes Chile Liqueur

When you hear “spicy,” you might think of dried poblano peppers and the cuisine of the Southwestern United States. But, if you’re looking for a spicy twist on your cocktails, look no further than Ancho Reyes chile liqueur.

Made using — no surprise here — ancho chile, those very sun-dried poblano peppers, this liqueur is not for the faint of heart. If you want to cozy up in the cold weather and survive the season with the spark of desert heat, you need cocktails with chile liqueur. So buckle up, set up your home bar, and explore these devilishly delicious cocktails you can make using the unique and fiery Ancho Reyes chile liqueur.

Ancho Reyes Hot Chocolate

Pass the blankets and stoke the fire, this Ancho Reyes Hot Chocolate recipe will keep you warm this winter.

Ingredients:

• 1—1/4 oz. Ancho Reyes chile liqueur
• 4 oz. half and half
• 2 oz. chocolate mix
• cinnamon stick
• orange peel

How to make chocolate mix: To make the chocolate mix, combine one part 100% cacao powder with 3/4 parts turbinado sugar. Add up to 3/4 parts hot water while stirring to reach a thick consistency. (Seal any leftovers and store in a refrigerator.)

How to make Ancho Reyes Hot Chocolate:

1. Pour half and half into a saucepan and bring to a simmer.
2. Add chocolate mix and bring to a simmer again.
3. Pour Ancho Reyes liqueur in a coffee mug.
4. Add cinnamon stick and orange peel garnishes.
5. Pour hot chocolate mixture over cinnamon and orange peel.

Chile Manhattan

This classic with an attitude — Chile Manhattan — is sure to please this season.

Ingredients:

• 2 oz. rye whiskey
• 1/2 oz. sweet vermouth
• 1/2 oz. Ancho Reyes chile liqueur
• 2 dashes of orange bitters
• orange peel

How to make a Chile Manhattan:

1. Combine whiskey, sweet vermouth, Ancho Reyes chile liqueur, and orange bitters into a mixing glass with ice. Stir until chilled.
2. Strain into a cocktail glass.
3. Heat the outside of the orange peel using a match and express the oils into the flame over the drink. Add the orange peel as garnish.

Ancho Margarita

Truly south of the spicy border is this Ancho Margarita.

Ingredients:

• 1—1/2 oz. silver/blanco tequila
• 3/4 oz. Ancho Reyes chile liqueur
• 1 oz. lime juice
• 1/2 oz. agave nectar
• lime wedge
• salt

How to make an Ancho Margarita:

1. Pour salt on a shallow dish.
2. Wet the edge of a whiskey glass with a lime wedge and dip the rim of the glass into the salt.
3. Add ice to the glass.
4. Combine tequila, liqueur, lime juice, and agave to a shaker and add ice.
5. Shake vigorously.
6. Strain content into the glass.
7. Garnish with a lime wedge.

Spicy Ancho Lemonade

Cool down and fire it up with this unique Spicy Ancho Lemonade.

Ingredients:

• 1—1/2 oz. white rum
• 1/2 oz. Ancho Reyes chile liqueur
• 1 oz. lemon juice
• 1/2 oz. simple syrup
• 2 oz. club soda
• lemon wheel

How to make a Spicy Ancho Lemonade:

1. Combine rum, liqueur, lemon juice, and simple syrup in a shaker. Add ice.
2. Shake vigorously.
3. Strain contents into a tall glass with ice.
4. Top with club soda.
5. Garnish with a lemon wheel.

With so many refreshingly spicy cocktail options, you’ll want to keep a bottle of Ancho Reyes chile liqueur on hand. We don’t blame you. Cheers!