Yield: 1 drink Total time: 5 minutes February 28, 2016

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.

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