“As we head into the colder temperatures, I want to spice things up with a creation called Ancho Tejuino,” says Rostizado’s bar manager, Corey Wilfert. “I decided to use a small batch añejo that plays well with the other ingredients. The añejo has a long, spicy, caramel, cooked agave, and light oak finish.”
Ancho Reyes is based on an old recipe from Puebla, in Mexico, known for dried and smoked ancho chilis. When the pineapple is flambéed with the liqueur, it caramelizes and brings subtle spices and sweet notes.
“This cocktail is refreshing and perfectly suited for the holiday season”, says Wilfert. “It’s well balanced, and pleasantly sweet, followed by moderate heat, spice notes with hints of cinnamon, tamarind, and citrus.”
1 oz Ancho Reyes
1 oz Roca Patrón Añejo Tequila
3⁄4 oz fresh squeezed lemon juice
3⁄4 oz cinnamon spiced syrup (recipe below)
5 pieces flambéed caramelized pineapple (flambéed in Ancho Reyes)
- In a shaker tin muddle caramelized pineapple, then add all the liquid ingredients and shake with ice. Strain and serve over ice in a rocks glass. Garnish with pineapple and grated cinnamon.
Cinnamon Spiced Syrup
2 cups (480mL) water
1 cup granulated sugar Mexican cinnamon sticks Cloves
- Add all the ingredients to a pot and bring to a boil. Let simmer for 10 minutes. Fully chill, and then refrigerate. Syrup will last for 6 weeks in the fridge.