Verde Margarita Cocktail
Mixology is taking a new form. Bartending is no longer just pouring an Old Fashion or mixing a simple Martini like the old days. New devices such as smokers, dehydrators and infused liquors are taking the front of many cocktails. As a responsible, adult beverage consumer, we must keep up and stay knowledgeable.
There’s a new craze in the mixology world called Ancho Reyes Verde, a chile poblano liqueur. Yes, it’s a mouthful!
Apparently, it has been the craze for over a year now. However, I was introduced to it in San Miguel de Allende, Mexico a couple of weeks ago.
I was impressed by how refreshing and flavorful my margarita was. It was smoky and distinct in flavor. Immediately it hit me that the flavor profile was a poblano pepper! What? A poblano pepper is sweet, smoky and chile of choice when making chiles rellenos.
Now it’s in my margarita? Si senor!
While dining, we asked the server to bring us each a shot. This smoky liqueur has all the delicious qualities of a poblano pepper, but I’m not going to lie, drinking it as a shot was awful.
It is an acquired taste to say the least. To each his own, but I personally feel that it is intended to be mixed with other ingredients.
Are you interested in trying Ancho Reyes Verde at home? Here’s a fun, easy Verde Margarita recipe I think you’ll love! No fancy equipment required.
Yield 1 cocktail
- 1.5 oz Blanco Tequila (88 Blanco Tequila)
- 1 oz. Ancho Reyes Verde
- 1 oz. lime juice
- .75 oz Agave nectar
- Sprig of thyme
- Pour over ice in a shaker and shake vigorously.
- Pour into a chilled martini glass.
- Garnish with a sprig of thyme.
Chef Rosie is the Chef Owner of Provecho Grill in Menifee, California and Xicana (coming soon). She is a two-time winner of the SoCal Chef Open and Farmer’s Market Flip, Season One, Episode One. She can also be found writing about food for Menifee Buzz and Valley News.
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