When a chance to taste something unusual falls across my path, I almost always take the time and taste. OK – who am I kidding? I ALWAYS take the time to taste – especially the unusual beverage items.
One evening last week I had the pleasure of tasting Ancho Reyes Ancho Chile liqueur. Based on a 1927 recipe from Puebla, a town in Mexico known for its ancho chiles, which are dried and smoked poblanos. While many employ this spirit as a spicy addition to classic cocktails like the Margarita, Daiquiri or Paloma, your original concoctions, or it can be enjoyed on its own.
And this is how we tasted it. Point of fact, I highly encourage that you taste each of your own spirits before utilizing them into your cocktails. It is the best way to understand what proper proportions might be, how it will interact with other spirits/mixers, etc.
Don’t let the ‘It Cures What Ails You’ moniker dissuade you from trying this unique and tasty liqueur. I was merely referencing the fact that I forced my wife, the Baroness, to taste along wide me while she was recovering from a congestive cold. Which as the podcast will demonstrate, ‘got things moving’.