A smoky, Michelada-inspired cocktail built for a crowd.
A new-to-market bartender favorite, Ancho Reyes chile liqueur can be easily incorporated into a wide variety of drinks.
Simone Goldberg's wintry Vaquero sees a bourbon base layered with bitter Aperol, fresh lemon juice, spicy Ancho Reyes and aromatic sage.
Phoebe Esmon’s cocktail starts with blanco tequila, building complexity with citrus and chile liqueur.
In his wine-based recipe, Dan Sabo combines half a bottle of young Rioja, plus bourbon, Spanish brandy, rich simple syrup and Ancho Reyes Verde for a fall-ready punch, built directly…
Long considered an afterthought among serious drinkers, the blended Scotch category is slowly becoming a hotbed for innovation.