You might nor believe it, but ancho chile has a lot in common withmbourbon and añejo tequila: (D) ancho's deep richness echoes the complexity of both aged spirits, (@) the chile's natural smokiness walks hand-in-hand with what you taste from the liquori toasted-barrel aging, and (3) ancho's gentle spiciness, though a diferent sensation, has something in common with alcohol's customary ardor. Purist fans of bourbon and añcjo tequila will probably be horrified by my combining them here. To them I say, just try it. This drink is remarkably delicious. Orange bitters are best here, but Angostura or Peychaud make a good drink too.
Cut a piece of chile that's roughly 1 x 2 inches, scoop it into a cocktail shaker and muddle it with a cocktail muddler or a wooden spoon until it is noticeably more aromatic (it won't break apart). Pour in the tequila, bourbon bitters and agave or simple syrup. Scoop in the ice and stir for 10 seconds. Strain into 10-ounce rocks glass. Retrieve the piece of chile and float it on top. Serve immediately