Prickly Puebla Cocktail

If you've not heard of Ancho Reyes, you probably will soon. It's a deliciously-complex ancho chili liqueur with flavors of spice, tamarind and cocoa. 

It's made through a laborious process that starts with growing chile poblanos before drying them in the sun and selecting the best that will go into the liqueur. They are then scissor-sliced by hand before soaking in a neutral cane spirit in small iron vats for six months before being strained, sweetened and blended. But it's not over yet. The liqueur then rests to allow flavors to mingle before bottling. 

We often talk about bitters being the 'salt and pepper' of cocktails. Needless to say, this stuff is the hot sauce. 

We obviously thought of tequila as the perfect spirit for mixing and stuck with that direction to muddle fresh prickly pear cactus fruit. After a shake and double-straining, it was indeed pretty much perfection. 



cocktail shaker
fine mesh strainer
rocks glass


1.5 oz El Jimador Reposado Tequila
.75 oz Ancho Reyes
1 prickly pear fruit, peeled and roughly chopped
.5 oz simple syrup
.5 oz fresh lemon juice
wedge of lemon for garnish



Add the chopped prickly pear cactus fruit to your cocktail shaker and muddle well. Fill with ice and add tequila, Ancho Reyes, simple syrup and lemon juice. Shake well and strain through a fine mesh strainer into your glass with ice. Garnish with lemon wedge.