but beware: you can't have just one! The ancho chile powder and sugar mixture
around the rim of the glass adds a woodsy-warm flavor. Anchos taste mild, earthy
and complex-not hot-spicy. This drink, even made with Whiskey, is spectacular
with its beautiful warm rusty color.
dose of ancho - in the syrup and in powder form on the rim of the glass - gives
this cocktail a nice hit of tingly warmth. The syrup is left over from making Chocolate
Cake with Candied Anchos, but you can also make the syrup alone if you're
not making the cake.
pure ancho chile powder
4 fl. oz.
bourbon whisky ¤
oz. fresh lemon juice
1 fl. oz.
1/2 fl. oz. ancho chile syrup
On a small
plate, mix the sugar and chile powder.
rims of two coupe glasses with water and then dip the rims into the sugar.
glasses until needed.
bourbon, lemon juice, Triple Sec, and ancho syrup in a cocktail shaker.
shaker with ice and shake until well chilled, about 10 seconds.
the prepared glasses.
strip of orange zest over each glass, drop the zest into the glass, and serve.
information (per serving): Calories (kcal): 300, Fat (kcal): 0, Fat Calories
(g): 0, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0,
Carbohydrates (mg): 39, Polyunsaturated Fat (mg): 0, Sodium (g): 15,
Cholesterol (g): 0, Fiber (g): 0.