Forum

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.

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.

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!

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).