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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.

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.

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

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).