We had a week of cooler weather here in Portland and I got all excited for fall. It was a week that was proceeded by extremely hot weather, so it was a welcome reprieve from the heat. As soon as the weather cools down, I start turning to cocktails with deeper, more spice-heavy flavors. Which led me to Ancho Reyes for this cocktail.
Ancho Reyes is an Ancho Chile flavored liqueur. On the nose, there are notes of cinnamon, cocoa, and spice. On the palate there is a pleasant spicy, sweetness with hints of spices, chocolate, deep stone fruits, and tamarind. It's great on it's own, but it's an especially delicious way to spice up a cocktail.
Ancho Reyes' chile's are grown in Puebla, Mexico where they are hand-picked from August to October and are then dried in the sun to become the spicy Ancho Chile we know and love. The chiles are then sliced, and are soaked in neutral cane spirit in iron vats for 6 months. The maceration is then allowed to rest until the flavors meld perfectly, and is then bottled.
With the cooler temps last week, I wanted to add a bit of a spicy kick to the classic combo of Rum, Lime, and Sugar. By adding Ancho Reyes for spice, Orgeat for a silkier mouth-feel, as well as Orange and Chocolate Bitters, this cocktail became much more than a standard daiquiri. It's spicy and complex and I will definitely be drinking this one more as the weather turns from hot summer days to cooler, early fall nights. Give it a try and let me know what you think!
Mexican Pirate Ship
- 2 oz Plantation Rum
- 1/2 oz Ancho Reyes
- 1/2 oz Lime Juice
- 1/2 oz Demerara Syrup
- 1/2 oz Orgeat
- 4 dashes Regan's Orange Bitters
- 4 dashes Pitch Dark Cacao Bitters
Shake all ingredients with ice and strain into a rocks glass over ice. Garnish with a lime wheel and a flower.