Poblano Cocktails are a thing … and we love them

by jadams

Eat & Drink

Prior to last year, poblano was not a word we saw too often on bar menus. However, it’s an ingredient we now commonly crave. What changed?

Ancho Reyes launched their pale green, intoxicatingly savory, somewhat smoky, all-around-delicious, “Ancho Reyes Verde.”

It’s made in Puebla, Mexico with poblanos picked at their ripest, in August and September, to be fire roasted, macerated in a neutral cane spirit and blended. We gave it to our members last March in our En Fuego box. Here now, we’d like to share an outstanding Daiquiri recipe with you for your future home mixing endeavors. We love a classic, but this just goes so much farther in terms of flavor.

You’ll find plenty more recipes, history, and tasting notes right from Ancho Reyes here.



The Ancho Daiquiri

1 oz. Ancho Reyes Verde Chili Poblano Liqueur
1 oz. Flor De Caña Rum
3/4 oz. fresh lime juice
1/2 oz. Royal Rose Three Chile Simple Syrup


Add all ingredients over ice. Shake hard.

Strain into a chilled coupe glass and garnish with a lime wheel.

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