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During quarantine, when each day feels like a long week, I look forward to a homemade cocktail every evening. And recently, I've been loving margaritas.
The spicy margarita has always been my go-to order at cocktail bars, but now I've had to adapt and learn how to make my favorite drink at home. Luckily, since discovering Ancho Reyes Verde Chile Liqueur ($33.14), my homemade spicy margs taste next level delicious.
I first heard about Ancho Reyes at one of my favorite NYC speakeasies, Dear Irving. I was taking a cocktail-making class and I asked the bartender how she makes a spicy margarita. Her answer: this spicy verde chile-infused liqueur. So naturally, I immediately bought a bottle for my bar cart.
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There are two kinds of Ancho Reyes. There's the original Ancho Reyes, a red liqueur made from ancho chiles (also known as dried poblano peppers). Then there's a green version, Ancho Reyes Verde, which is made from early-harvested poblano peppers. So which is right for you, you may ask?
The Ancho Reyes Verde, my personal favorite, is more vegetal and fresh since it's made with early-harvested chiles. The original version, made with dried chiles, is a bit sweeter. But both are an irresistible blend of smoke, spice, and heat.
In the past, I used to make spicy drinks by shaking them with sliced jalapeños, but the Ancho Reyes is a much more subtle and complex heat. Plus, since it has a hint of sweetness to it, you can use it in place of simple syrup or agave.
And while I've been using Ancho Reyes liqueur specifically for margaritas, you can use it in a handful of drinks from Palomas to Manhattans and Old Fashioneds when you want to add a bit more depth of flavor.
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If you're interested in making this spicy margarita at home, here's what you'll need:
2 oz tequila or mezcal
1 oz Ancho Reyes
1 oz Cointreau, Triple Sec, or orange juice
Juice from one large lime
How to make it:
Combine all the ingredients into a cocktail shaker and fill with ice. Shake vigorously for about 20 seconds. Strain into a glass and enjoy. To make the salted rim, wet the rim of a glass with lime juice and roll it over a plate of sea salt. You can add a bit of chili powder to the salt for extra spice.
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