Cocktails mit Ancho Reyes

Nach dem meine Ancho-Reyes-Flaschen bereits etwas Staub abgesetzt haben suche ich Cocktails mit einem der beiden Liköre. Auf die Schnelle gefunden habe ich:

Ancho Problem

Menge Zutat
3 cl Ancho Reyes
3 cl Tequila Blanco
1,5 cl Zuckersirup
1,5 cl Limettensaft

The Edsel

Menge Zutat
3 cl Sherry Oloroso
1,5 cl Campari
1,5 cl Ancho Reyes
1,5 cl Sweet Vermouth
6 cl Schaumwein

Verde Gimlet

Menge Zutat
3 cl Ancho Reyes Verde
3 cl Dry Gin
3 cl Fresh Lime Juice
1,5 cl Zuckersirup 2:1
1 Gurkenscheibe

Ist jetzt nicht so viel drin, wie in den anderen Drinks. Ich finde aber, dass man die Ancho Reyes Liköre meist eh in kleineren Mengen einsetzt. Ansonsten ist der Cocktail halt einfach nur scharf. :wink:

Ancho Reyes ist da recht kompromisslos wie der Old Fashioned auf ihrer Seite zeigt.

Jo, die wollen ja auch Umsatz machen.

Wobei ich jetzt schon neugierig bin, ob der Old Fashioned genießbar ist. Ganz ja mal ausprobieren und uns berichten. :wink:

Kann ich machen – werde mich aber an die Verhältnisse herantasten und den Zuckersirup skippen …

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Quelle: https://imbibemagazine.com/

Ancho Chili Hot Chocolate

Smoky ancho chili liqueur lends some heat and spice to this tequila-fueled hot chocolate.

1 oz. reposado tequila
1 oz. Ancho Reyes Chili Liquor
5 oz. hot chocolate
Pinch of cinnamon
Glass: mug
Garnish: cinnamon dusted toasted marshmallow

Combine ingredients in the mug, stir to combine, then garnish.

Johnny Swet, JIMMY at The James, New York City


Mezcal Ancho Paloma

1½ oz. mezcal (Hannigan uses Siete Misterios Doba-Yej)
½ oz. Ancho Reyes
¾ oz. fresh grapefruit juice
½ oz. fresh lime juice
¼ oz. agave nectar
2 drops salt solution (1:1 salt to water)
Club soda
Tools: shaker, strainer
Glass: Collins
Garnish: grapefruit wedge dipped in sal de gusano (worm salt)

Combine all the ingredients except the club soda in a shaker with ice and shake until chilled. Strain into a Collins glass over ice. Top with soda and garnish.

Andrew Hannigan, Bastion, Nashville


Better Luck Tomorrow: A Tequila Cocktail

Two types of tequila set a savory tone for this cocktail from Grey Ghost in Detroit.

¾ oz. blanco tequila
¾ oz. reposado tequila
¾ oz. Ancho Reyes liqueur
½ oz. red bell pepper syrup
¼ oz. ginger syrup
¾ oz. fresh lemon juice
2 dashes chocolate bitters
Tools: shaker, strainer
Glass: rocks
Garnish: candied ginger

Combine all the ingredients in a shaker with ice. Shake until chilled. Strain into a rocks glass over fresh ice and garnish.

Red Bell Pepper Syrup: Juice 1 red bell pepper (approximately 4 oz.). Combine the juice with equal amount of cane sugar by weight and shake or blend in a blender to emulsify. Strain. Store leftover syrup in the fridge for up to 2 weeks.

Will Lee, Grey Ghost, Detroit


Concrete Slippers

1½ oz. apple brandy
¾ oz. Ancho Reyes chile liqueur
¾ oz. fresh lemon juice
¼ oz. ginger syrup
¼ oz. simple syrup (1:1)
½ oz. Cherry Heering
2 dashes Angostura bitters
Tools: shaker, strainer
Glass: Collins
Garnish: 2 Luxardo cherries

Combine all of the ingredients in a shaker with ice. Shake until chilled, then strain into a Collins glass over ice (Ruiz uses pebble ice at the bar).

David Ruiz, Junior, San Francisco


Femme Fatale, A Cachaça Cocktail

1 ½ oz. cachaça
½ oz. Ancho Reyes chile liqueur
¾ oz. fresh lime juice
½ oz. coconut syrup
Tools: shaker, strainer
Glass: Collins
Garnish: lime wheel

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

COCONUT SYRUP
20 oz. coconut purée
20 oz. cane sugar
5 ⅓ oz. hot water
1 tsp. kosher salt
1 tsp. xanthan gum (as a thickener)

Add the sugar to a stockpot over medium-high heat to slightly caramelize (taking caution to not let it burn). Reduce the heat to medium and whisk in the coconut purée, then thehot water and salt. Add xanthan gum by pouring through a basket strainer to disperse properly (xanthan can clump up if poured in all at once). Let simmer for about 15 minutes; remove from heat and let cool to room temperature before bottling. Keep refrigerated for up to 1 week.

Dirty Habit, San Francisco


Winter Traveler’s Punch

For Bua’s winter punch, bartender Gaston Graffigna pairs pineapple with the warm embrace of ancho chile liqueur for a lovely flavor contrast. “Ancho chiles are delicious, with a lot of umami, which echoes the nuttiness of the orgeat. Orgeat also gives the drink a creamy, buttery quality, and the spice of Ancho Reyes balances that,” Graffigna says. “The acidity of pineapple juice brightens the drink so it’s rich and luxurious but not heavy.”

1 oz. dark rum (Graffigna uses Gosling’s)
¾ oz. Ancho Reyes chile liqueur
½ oz. spiced rum
¾ oz. orgeat
½ oz. pineapple juice
Tools: shaker, strainer
Glass: double rocks
Garnish: grated nutmeg

Combine all the ingredients in a shaker with ice and shake until chilled. Strain into a rocks glass over a single large ice cube. Garnish.

Gaston Graffigna, Bua, New York City