A Whisky Lover's Guide To Ancho Reyes Liqueur

Coming by way of Mexico, Ancho Reyes is a liqueur made from chiles grown in the volcanic soil of the Puebla region. For the Verde expression, the chiles are picked when they are green; for Original, the chiles are picked after they turn red. The chiles used for Original are sun-dried for 15-20 days, while chiles for Verde are fire-roasted, then macerated and soaked in small vats of neutral cane spirits for up to 6 months. After resting it’s bottled at 40% ABV—higher than many other liqueurs—and packs quite a kick in both flavor and proof.

It’s smoky, sweet, and spicy—similar to many whiskies. This makes the two perfect partners for cocktails. “The spice in Ancho Reyes makes it a wonderful modifier for almost any spirit,” says Natalie Bovis, mixologist and founder of beverage consulting company The Liquid Muse. “Rye naturally has a bit of spice already, so that like-with-like pairing works easily. I also like to play with higher-proof bourbon, which naturally has a bit of sweetness because of its corn base.” While the added heat is sure to please on its own, the extra strength also helps the whiskey punch through some of the heavier chile notes for a more balanced cocktail.

Try These Whiskey Cocktails Made With Ancho Reyes

Smoke 'Em if You've Got 'Em

Natalie Bovis

• 1 1/2 oz. Charles Goodnight bourbon (or other bourbon)
• 3/4 oz. Ancho Reyes Original
• 1 sprig of sage
• 1/2 oz. lime juice
• 1/2 oz. amaro

Set fire to the sprig of sage and cover it with a martini glass, allowing it to capture the smoke as the sprig burns. Pour all ingredients into a cocktail shaker and add ice. Shake and strain it into the glass. Garnish with fresh unburned sage leaves.

Sassy Summer Sidecar

Rocco DiLillo, bar manager at Albert's Bar in New York City

• 1 3/4 oz. Elijah Craig bourbon (or other bourbon)
• 1/2 oz. Ancho Reyes Verde
• 1/2 oz. triple sec
• 3/4 oz. lime juice
• 1/2 oz. pineapple juice

Add all ingredients in a shake with ice. Shake and double strain into a salt-rimmed coupe. Garnish with lime wedge.

FiReD uP Old Fashioned

Mike Vacheresse, owner and head bartender at Travel Bar in Brooklyn

• 1 1/2 oz. Elijah Craig 12 year old Barrel Proof bourbon (or other barrel proof bourbon)
• 1/2 oz. Ancho Reyes Original
• 1 oz. Rothman & Winter orchard cherry liqueur
• 4 dashes Bittermens Hellfire habanero shrub bitters

Mix all ingredients and serve in a rocks glass over a large ice cube. Garnish with Luxardo cherries.

Embers

Stanislav Harcinik, bar ambassador at Mirror Bar in Bratislava, Slovakia

• 1 oz. rye whiskey
• 1/2 oz. Ancho Reyes Verde
• 1 tsp. green chartreuse
• 3 oz. The London Essence Co. roasted pineapple soda

Build the cocktail in a highball glass. Garnish with a roasted pineapple wedge and chile oil.