You might not believe this, but ancho chile has a lot in common with bourbon and añejo tequila: (1) ancho’s deep richness echoes the complexity of both aged spirits, (2) the chile’s natural smokiness walks hand-in-hand with what you taste from the liquors’ toasted barrel aging, and (3) ancho’s gentle spiciness, though a different sensation, has something in common with alcohol’s customary ardor.
Servings: 1drink
Ingredients
|
Instructions
Cut a piece of chile that is roughly 1 X 2 inches, scoop it into a cocktail glass and muddle it with a cocktail muddler or wooden spoon until it is noticeably more aromatic (it won’t break apart). Pour in the tequila, bourbon, bitters and agave syrup. If time permits, let the ancho steep with the liquid for a few minutes. Scoop in the ice and stir for 10 seconds. Strain into a 10-ounce rocks glass. Retrieve the piece of chile and float it on top. Serve immediately.
