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