Calories:200
Fat:0g
Protein:0g
Carbohydrates:15g
Alcohol %:25%
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: January 7, 2024
Ancho Reyes is a Mexican liqueur made from ancho and poblano peppers. It's a relatively new addition to the cocktail scene, having been introduced in 2014. The Ancho Reyes Margarita is a spicy twist on the classic Margarita, adding a kick of heat to the traditional sweet and sour cocktail. It's a favorite among those who enjoy spicy food and drinks.
The Ancho Reyes Margarita is a harmonious blend of sweet, sour, and spicy. The sweetness of the agave syrup, the sourness of the lime juice, and the heat of the Ancho Reyes create a complex and exciting flavor profile.
The star of the show, Ancho Reyes is a chili liqueur that gives our margarita a nice kick. It’s made from poblano peppers, which are known for their rich, smoky heat. It's 2oz because we want it to have presence without going overboard – too much and you'll feel like you’re swallowing the sun! Not enough? You might as well be drinking a regular margarita, and we can’t have that in this spicy fiesta.
It’s a margarita, after all, so Tequila is a must. 1oz because this recipe is a modern twist putting Ancho Reyes in the spotlight. Tequila provides the familiar agave backbone. Skip this and, well, you’re missing the spirit of the experience – literally and figuratively. An alternative could be mezcal for more smoke, or keeping it non-alcoholic with agave water.
The Lime Juice is the zesty punch, the sour to your sweet, the yin to your yang. 1oz keeps it bold yet in harmony with the other flavors. Too little makes it flat, too much, and your face might pucker more than a cat's bum. You could use lemon for a twist, but lime is really where it’s at.
Smooth operator Agave Syrup approaches with 0.5oz because it sweetens without stealing the spotlight. This isn’t a dessert; it's a cheeky drink. No Agave? You might as well lick a lime wedge stuck to a chili pepper. Honey or simple syrup could sub in, but it’s agave’s low glycemic index keeping us in the realm of Mexico.
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Ingredients:
Ingredients:
Ingredients:
Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.
Learn everything on how to shakePlace your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.
Learn everything on how to strainGarnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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The origin of the Margarita is uncertain. Some say it was first made in the late 1930s or early 1940s in Mexico. Others claim it was invented in the US. Regardless, it has become one of the most popular cocktails worldwide.
If you prefer a less spicy taste, reduce the quantity of Ancho Reyes or use a milder chili liquor.
The Ancho Reyes Margarita pairs well with Mexican foods, especially spicy dishes. It also complements grilled or smoked seafood and meats.
Yes, you can easily scale up this recipe. Prepare in a large jug or pitcher, without ice. Add ice to individual glasses when serving.
While margarita is a quintessential Mexican cocktail, the addition of Ancho Reyes and poblano peppers provide a modern twist to the traditional recipe.
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