This complex cocktail has ancho chile liqueur, dry vermouth, elderflower liqueur, and bitters.
Recipe from Ancho Reyes.
- 3/4 oz. Ancho Reyes chile liqueur
- 1 1/2 oz. dry vermouth
- 3/4 oz. elderflower liqueur
- 2 dashes grapefruit or orange bitters
Chill a coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from coupe and strain cocktail into chilled glass. Using a vegetable peeler, remove a long peel of lemon. Express the oils over the cocktail, rub the peel around the glass rim, and place in the coupe.