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Spicy Bourbon Sidecar


Serves 2

  • by from Fine Cooking
    Issue 139

A double dose of ancho—in the syrup and in powder form on the rim of the glass—gives this cocktail a nice hit of tingly warmth. The syrup is left over from making Chocolate Cake with Candied Anchos, but you can also make the syrup alone if you're not making the cake.

  • 2 tsp. granulated sugar
  • 1/4 tsp. pure ancho chile powder
  • 4 fl. oz. bourbon
  • 1-1/2 fl. oz. fresh lemon juice
  • 1 fl. oz. Triple Sec
  • 1/2 fl. oz. ancho chile syrup
  • 2 strips orange zest

On a small plate, mix the sugar and chile powder. Moisten the rims of two coupe glasses with water and then dip the rims into the sugar. Chill the glasses until needed.

Combine the bourbon, lemon juice, Triple Sec, and ancho syrup in a cocktail shaker. fill the shaker with ice and shake until well chilled, about 10 seconds. Strain into the prepared glasses. Twist a strip of orange zest over each glass, drop the zest into the glass, and serve.

nutrition information (per serving):
Calories (kcal): 300, Fat (kcal): 0, Fat Calories (g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0, Carbohydrates (mg): 39, Polyunsaturated Fat (mg): 0, Sodium (g): 15, Cholesterol (g): 0, Fiber (g): 0,

Spectacular, but beware: you can't have just one! The ancho chile powder and sugar mixture around the rim of the glass adds a woodsy-warm flavor. Anchos taste mild,earthy and complex--not hot-spicy. This drink, even made with Whiskey, is spectacular with its beautiful warm rusty color.

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