Name: Ancho Problem
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Blanco tequila; 30 ml Chili liqueur; 15 ml Lime juice; 10 ml Brown sugar syrup

Ancho Problem
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Serve in a Coupe glass

Ingredients:
1 oz	Patrón Silver blanco tequila
1 oz	Chili liqueur
¹⁄₂ oz	Lime juice (freshly squeezed)
¹⁄₃ oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lime slice wheel (dehydrated).
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with lime slice on rim or float dehydrated wheel.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

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History:

Adapted from a recipe created by Boston bartender Ezra Star.

More cocktails by Ezra Star

Nutrition:

One serving of Ancho Problem contains 191 calories

Alcohol content:

1.3 standard drinks
20.76% alc./vol. (20.76° proof)
17.6 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Spicy (e.g. Spicy Fifty) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley

3rd June at 13:10

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.

Simon Sedgley

11th June at 13:46

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.

Cole Hladun

14th February at 03:57

Upped the lime a bit and went with Tapatio 110. Good drink but for my taste could double the lime.

Morten Carlsbaek

21st August 2024 at 18:06

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.

Frederic D.

19th July 2024 at 22:45

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.

Anthony Lynch

16th July 2024 at 19:55

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!

Paul Holdsworth

7th October 2023 at 17:40

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).

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