Ancho Reyes - Original Chilli Liqueur, 70 cl

Product Information

On the nose, warm dried chili, cinnamon, and cacao. In the mouth, a rich velvet warmth followed by sweet baking spices and a subtle acidity, finishing with a pleasant lingering smokey heat.” A good amount of time to infuse your alcohol with peppers is 3 days to 1 week. The longer you let the peppers steep in the alcohol, the more chili pepper flavor and heat you will get, though eventually, the peppers can begin to break down if they are left in long enough.

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I’ve been very impressed with my TKWide mug from Klean Kanteen. This drinks mug is vacuum insulated, so my beverage can stay hot (or cold) for hours (big improvement). And I can seal the lid firmly, so I have no leaks to worry about when I’m on the go. Chili peppers go great with any type of food and you can highlight them in so many ways. Recently, a trend is to infuse alcoholic drinks with chili peppers, which is a trend we greatly enjoy. Expect subtle aromas and complex flavours of juniper berries, herbs, roots, flowers and spices. It’s a smooth gin with great depth. Easy to fall for. Puffing Billy Steam Vodka Make this vodka on a day where you are on hand and not required to drive or operate machinery since you’ll need to keep on testing (ie tasting) the vodka at regular intervals. Doesn’t that sound ideal? Hic… But it’s also very necessary, since there’s no better way to ensure you end up with some Chilli Vodka tailored to your tastebuds than to keep on testing it yourself If using regular vodka with vanilla extract, around ¼tsp of extract should suffice – vanilla can be overpowering in large quantitiesOr if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extract Sometimes I enjoy a very simple tequila that has been infused with fresh jalapeno peppers. Absolutely delicious.

How to Infuse Alcohol with Chili Peppers - A Guide

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Liqueur Cocktail Recipes To Make | PUNCH 6 Easy Ancho Reyes Chile Liqueur Cocktail Recipes To Make | PUNCH

Place all the ingredients besides the vodka in a small sauce pan. Bring to a boil and then leave on a simmer for 5 minutes. For the classic version, the chiles are laid to dry in the sun for up to 20 days to develop that signature smokey flavor of ancho chilies, whereas a portion of the green chiles are fire roasted to compliment their bright bold young flavor. The chili peppers will eventually sink and your infused alcohol will be ready for consumption in anywhere from several hours to 3 or 4 weeks. How Long Should I Steep the Peppers in Alcohol?

Whether you are using Ancho Reyes or any other type of alcohol you can start with it as a base, and add ingredients that highlight certain flavor notes of that base. Kleen Kanteen offers an extensive range of durable drinks bottles and food canisters to make our lives stylishly easier and less reliant on single-use plastic. Hurrah! Really, it would be a shame not to give it a try. And you may like my passionfruit gin and tonic too – it’s another fresh and zesty passionfruit libation. Ingredients Notes

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The beauty of Ancho Reyes is more than the heat or the buzz; there is also a definite flavor in each of its two variations. The spirit is named after the ancho chile pepper, which is the red, ripened state of the otherwise green poblano pepper — both widely used in Mexican cuisine. Ancho Reyes embraces the two individual flavor profiles coming from both stages of the same pepper, in two products: the original ancho chile liqueur, and Ancho Reyes Verde, the licor de chile poblano. Obviously it is a spicy chile liqueur, it says so right on the bottle, but what should you do with it? What does it taste like? And what is the difference between the regular version and the Verde?Making infusions with chiles is not that uncommon and when you try it yourself it can be really easy to take it way over the edge into an almost undrinkable firewater, but that isn’t the case here. It’s fair to say that there have been massive innovations in the world of reusable drinks cups over the last decade. And it’s so good to see. These unusual boozy infusions are made using hand-roasted Colombian Arabica beans and come in two equally indulgent flavours: