Ancho Reyes Original. If you’re even mildly a fan of spicy cocktails or the smokiness of dried peppers, this is the perfect liqueur to pick up! I resisted for a while, convincing myself I didn’t need a spicy liqueur in my collection that would be too specialized to get broad usage, but oh how wrong I was!

This liqueur is the perfect pairing with tequila, mezcal, whiskey, gold/dark rum, or any strong spirit really with its smokey pepper flavors. It has a pleasant acidity and bitterness to it, backed by notes of cinnamon, honey, and cocoa. Are you convinced yet?

This is much more than just “spicy” on the palate and adds a delicious unique depth of flavors to cocktails, but is also something that is perfectly drinkable on its own as a delicious dessert sipper that is not *too* spicy…personally, I don’t ever like pain as a flavor.

Ancho Reyes liqueur is inspired by a 1920s traditional recipe from Puebla, Mexico and is made from ancho peppers (which are actually just dried poblano peppers!). The anchos are soaked in a neutral spirit for half a year before being mixed with other spices and flavors, resulting in a glorious strong pepper flavor!

At a full 40% ABV, it’s actually delicious both in simple form (alone, over ice, with a beer), and added as a yummy twist to your favorite classics (think: margaritas, old fashioned, sours, manhattans, negronis). So many possibilities with this one delicious bottle. Ok, *now* are you convinced?

For recipes using Ancho Reyes, click here.