Ancho Chile Liqueur
By Nicole KonstantinakosPublished on November 18, 2020
Yield
Makes about 16 ounces
Ingredients
Before You Begin
You can substitute more expensive reposado tequila (rested tequila) or añejo (aged tequila) in this recipe, but we recommend using either of these only if you plan to sip your liqueur on its own (over ice is nice), where its flavors can be fully enjoyed; it's not worth paying the higher price otherwise. Although our favorite base spirit for this liqueur is tequila, vodka or bourbon will also work well. For a spicier liqueur, include the chile seeds when steeping. You will need a pint-size glass jar with a tight-fitting lid for this recipe.
Instructions
- Place ancho, cinnamon stick, and tequila in pint-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 tequila mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids. Return infused tequila to clean jar and add simple syrup. Cover and gently shake to combine. (Ancho Chile Liqueur can be stored in cool, dark place for up to 1 year. Shake gently before using.)
Yield
Makes about 16 ouncesIngredients
Ingredients
Ingredients
Why This Recipe Works
Ancho Chile Liqueur works great in our Tumbleweed, and it also makes a delicious substitute for tequila in our Best Fresh Margaritas or other tequila-based cocktails. We found that adding a hint of cinnamon deepened the spicy complexity of the liqueur. The Simple Syrup tempered and balanced the heat of the chiles. As with all of our homemade liqueurs, adding the syrup after the infusion process was complete both avoided diluting the alcohol during extraction and enabled us to have better control over the amount of sweetening in the finished liqueur. We used blanco tequila (white tequila, also known as silver) because of its clean, comparatively neutral flavor and its price point.
Before You Begin
You can substitute more expensive reposado tequila (rested tequila) or añejo (aged tequila) in this recipe, but we recommend using either of these only if you plan to sip your liqueur on its own (over ice is nice), where its flavors can be fully enjoyed; it's not worth paying the higher price otherwise. Although our favorite base spirit for this liqueur is tequila, vodka or bourbon will also work well. For a spicier liqueur, include the chile seeds when steeping. You will need a pint-size glass jar with a tight-fitting lid for this recipe.
Instructions
- Place ancho, cinnamon stick, and tequila in pint-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 tequila mixture through prepared strainer, pressing on solids to extract as much liquid as possible; discard solids. Return infused tequila to clean jar and add simple syrup. Cover and gently shake to combine. (Ancho Chile 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