Vegetable

Elements: Ancho Reyes Original

One year ago   |   By

Adding the heat of chiles to cocktails can be tricky. Whether muddled fresh or dried and boiled into a syrup, peppers can vary in their capsaicin levels, yielding flavors ranging from slightly savory to overwhelmingly hot. Ancho Reyes Original , a liqueur made from dried poblano chiles, offers a solution to this conundrum. Praised for its balance of spice and smoky sweetness, the liqueur is finding a place on back bars across the country, and it's a natural match for agave spirits like tequila, mezcal and sotol. At Salazar in Los Angeles, Ancho adds depth to the house mezcal margarita, and...
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