Ancho Mezcal Liqueur
By Nicole KonstantinakosPublished on February 22, 2023
Time
15 minutes, plus 1 week infusing
Yield
Makes about 32 ounces
Ingredients
Before You Begin
You can substitute tequila (we prefer to use blanco tequila) for the mezcal, but the flavor will be less complex. For a spicier liqueur, include the chile seeds when steeping. You will need a quart-size glass jar with a tight-fitting lid for this recipe.
Instructions
- Place ancho chile and mezcal in quart-size glass jar. Cover tightly and shake to combine. Store jar in cool, dark place for 1 week, shaking mixture once every other day.
- Set fine-mesh strainer in medium bowl and line with triple layer of cheesecloth. Strain mezcal mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids.
- Return infused mezcal to clean jar and add simple syrup. Cover and gently shake to combine. (Liqueur can be stored in cool, dark place for up to 1 year. Shake gently before using.)
Time
15 minutes, plus 1 week infusingYield
Makes about 32 ouncesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Making your own homemade liqueur is easy: Infuse a base spirit with aromatics and then strain and sweeten the spirit to make a unique addition to your home bar or a perfect gift. We wanted to craft a mezcal-based liqueur that would be as at home in a margarita (such as our Ancho-Pineapple Mezcal Margarita with Tajín) as it would be sipped on its own. Mezcal's smokiness and complexity—the result of slowly pit-roasting hearts of agave plants before they are fermented and distilled—is a perfect complement for smoky, fruity ancho chiles.
Before You Begin
You can substitute tequila (we prefer to use blanco tequila) for the mezcal, but the flavor will be less complex. For a spicier liqueur, include the chile seeds when steeping. You will need a quart-size glass jar with a tight-fitting lid for this recipe.
Instructions
- Place ancho chile and mezcal in quart-size glass jar. Cover tightly and shake to combine. Store jar in cool, dark place for 1 week, shaking mixture once every other day.
- Set fine-mesh strainer in medium bowl and line with triple layer of cheesecloth. Strain mezcal mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids.
- Return infused mezcal to clean jar and add simple syrup. Cover and gently shake to combine. (Liqueur can be stored in cool, dark place for up to 1 year. Shake gently before using.)
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
0 Comments