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Spirit of the Month: Ancho Reyes Verde

The poblano-based liqueur is a perfect match for agave spirits—and lots of other stuff


Ancho Reyes Verde gets its flavor from poblano peppers | Photo courtesy of Ancho Reyes via Instagram

When Ancho Reyes hit the market in 2014, the liqueur didn’t take long to develop a cult following. Made from ancho chiles, it’s got bite, smoke, and subtle sweetness, and is an obvious addition to any cocktail that calls for agave spirits. It’s also surprisingly versatile. The Tales of the Cocktail blog recently featured a hot toddy recipe that includes Ancho Reyes.

Last year, the folks behind Ancho Reyes released Ancho Reyes Verde. Made with green poblanos, it’s got a brighter, crisper flavor. You’ll see it described as “herbaceous,” “verdant,” and “vegetal.” Jason O’Bryan, bar manager at The Lion’s Share, describes it as a spirit that can be easily “spliced in” to enhance a base spirit—which is how he used it in the Bandolier (see below). 

Bottom line: If you like heat and fresh poblanos (the chile relleno chiles), this is a great addition to your liquor cabinet. It’ll jazz up any margarita and even something as simple as a vodka soda.


Where to try it:


Bandolier @ The Lion’s Share: Bar manager Jason O’Bryan describes this twist on a martini as one of his favorite creations. Here, mezcal and Ancho Verde are joined by Yzaguirre blanco vermouth.

Fruit of My Loins @ Charles + Dinorah (Pearl Hotel): The restaurant at the Pearl recently switched out its opening menu that included this tasty cocktail made with mezcal, Ancho Verde, lemon, lime, grapefruit, and an orgeat-pomegranate syrup. But it’s worth asking to see if they’ll make it off-menu.

Psychic Venom @ Kindred: bourbon, Ancho Verde, apricot brandy, absinthe, cane sugar, mint

The Green Ash @ Fifth and Rose (The Pendry): Ancho Verde, blanco tequila, roasted cactus, lime, sapote orgeat, bourbon smoked salt


The Lion's Share's Bandolier cocktail | Photo by Jason O'Bryan


Where to buy it:


Old Town Liquor, 2304 San Diego Avenue

Raised by Wolves, Westfield UTC

Holiday Wine Cellar, 302 West Mission Avenue, Escondido


How to use it:


Ancho Verde Margarita

1 ounce blanco tequila or mezcal
1 ounce Ancho Reyes Verde
3/4 ounce fresh lime juice
1/2 ounce agave nectar


Add all ingredients to a shaker with ice. Shake and strain over ice in a rocks glass with a salted rim. Garnish with lime.


Ancho Verde Paloma
1 ounce reposado tequila (or mezcal)
1 ounce Ancho Verde
1/2 ounce lime juice
Grapefruit soda


Fill a tall glass with ice. Add the tequila (or mezcal), Ancho, and lime juice. Fill the rest of the glass with the grapefruit soda. Gently stir and garnish with lime.

Have a suggestion for a future post? Email me.

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