Skip advertisement Advertisement

Ancho Problem

Difford’s Guide
Discerning Drinkers (50)
Ancho Problem image
Measurements in:
Serves:
1
Ingredients
1 fl oz Blanco tequila
1 fl oz Chilli liqueur
1/2 fl oz Lime juice (freshly squeezed)
1/3 fl oz Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)

Read about cocktail measures and measuring

Difford’s Guide remains free-to-use thanks to the support of the brands in green above.

How to make

Glassware

Serve in a Coupe glass

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of lime slice wheel (dehydrated).

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. Garnish with lime slice on rim or float dehydrated wheel.

Flavour Profile

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10
More cocktails with similar strength and taste profile

Health & Nutrition

Nutrition:

One serving of Ancho Problem contains 191 calories

Alcohol content:

  • 1.4 standard drinks
  • 20.76% alc./vol. (41.52° proof)
  • 18.9 grams of pure alcohol

Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

Skip advertisement Advertisement

History

Adapted from a recipe created by Boston bartender Ezra Star.

More cocktails by Ezra Star

Review

No problem! Unless that is you're out of chili liqueur, as that's the backbone to this spicy, low citrus Margarita.

Skip advertisement Advertisement
Difford’s Shop logo
$2.00 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

Gallery

Skip advertisement Advertisement

Comments & Discussion

Eamon
Excellent drink. I used Ancho Reyes, subbed agave syrup for the demerara and upped the lime to 20mL and it's wonderfully balanced.
score: 1
Chris Dimal
Used Ancho Reyes and Siete Leguas Blanco. Delightful and delicious. The chili is not so overpowering or spicy, yet it complements the brown sugar so well that they coalesce in the best way possible.
score: 2
Simon Sedgley Premium Member
The recipe doesn't specify a brand of chilli liqueur so, using Ancho Reyes (original), we were a bit wary of the 30ml...but we needn't have fretted, it is luscious as prescribed.
score: 1
Simon Sedgley Premium Member
We decided to let this one fully off its leash by using an Anejo Tequila and Agave syrup...and upping the lime juice by 5ml.
score: 2
Cole Hladun
Upped the lime a bit and went with Tapatio 110. Good drink but for my taste could double the lime.
score: 1
Morten Carlsbaek Premium Member
Love this ever so slightly sour, more like fresh sweetish margarita way of using the chili liqueur. Somehow, it reminds me of some daiquiries, thus I served it in a nick and nora glass.
score: 2
Frederic D. Premium Member
I went a bit off script here, by replacing the Ancho Reyes with Belle Isle Honey Habanero, and the sugar with 3:1 honey syrup. Unfortunately, this did not result in a better drink. The honey was overwhelming the finish of the drink, while the habanero was barely felt. No score from me this time, until I make the basic version.
score: 1
Anthony Lynch
With only 10ml of blanco tequila left in the bottom a bottle at the back of the bar cart, I topped things up with 20ml of mezcal (adding a touch more lime juice to compensate). None of this was regrettable I am happy to report!
score: 4
Paul Holdsworth Premium Member
Of all the Ancho Reyes cocktails in the guide, this is the most 'assertive'. And it's my favourite so far. If I'm not sure I like a cocktail component, I've found that, perversely, trying cocktails that major on that ingredient can sway me. This works in that fashion, and I found that Parma Violet Spritz did the same for Creme de Violette. Completely counter-intuitive, but it works (for me, at least).
score: 5

View 8 comments and discussion

See more...

Difford’s Shop logo
$2.00 per cocktail*

Makes a minimum of 12.5 cocktails.
Shipping and applicable tax calculated at checkout.


Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

Checkout

* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

Visit Difford’s Shop USA

Filibuster

Filibuster Image

A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.

View more

Tia Mia

Tia Mia Image

Mezcal adds its unique character to this tasty Mai Tai riff Mai Tai riff.

View more

Club Cocktail (Difford's recipe)

Club Cocktail (Difford's recipe) Image

I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...

View more

Aged Honey Daiquiri

Aged Honey Daiquiri Image

Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.

View more

Fireman's Sour

Fireman's Sour Image

A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...

View more

Pancho Villa

Pancho Villa Image

Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...

View more