Name: Ancho Problem
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Blanco tequila; 30 ml Chilli liqueur; 22.5 ml Lime juice; 10 ml Brown sugar syrup

Ingredients

1 fl oz

Blanco tequila

1 fl oz

Chilli liqueur

³⁄₄ fl oz

Lime juice (freshly squeezed)

¹⁄₃ fl oz

Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of lime slice wheel (dehydrated).

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with lime slice on rim or float dehydrated wheel.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Ancho Problem contains 191 calories

Alcohol content:

1.4 standard drinks
19.08% alc./vol. (38.16° proof)
18.9 grams of pure alcohol

Gallery

Comments & Discussion

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Simon Difford Verified User Premium Member 6w

Picking up on comments below, I've upped the lie juice from 15ml (½ox) to 22.5ml (¾oz).

Eamon 14w

Excellent drink. I used Ancho Reyes, subbed agave syrup for the demerara and upped the lime to 20mL and it's wonderfully balanced.

Chris Dimal 20w

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.

Simon Sedgley Premium Member 1y

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 Premium Member 1y

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 1y

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

Morten Carlsbaek Premium Member 2y

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. Premium Member 2y

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 2y

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 Premium Member 3y

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).