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.
Interesting drink. It has depth and dimension. Very drinkable. Wife's initial response was, "Ummm! That's GOOD!" The only change I made was using the orange to moisten the rim before dipping in sugar. I'm sipping on it as I write this, and gotta admit ... it is really growing on me. I think this one is a keeper.
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.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.