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Recipe

Spicy Bourbon Sidecar

Servings: 2

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.

Ingredients

  • 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

Nutritional Information

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

Preparation

  • 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.

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Reviews

  • user-3131452 | 01/09/2016

    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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