The Ancho Martini is an agave-based spirit-forward cocktail that gets a touch of spice from Ancho Reyes Chile liqueur or Ancho Reyes Verde.
Ancho Martini Two Ways – Photo © Cocktails & Bars
For Martini purists, the classic ingredients that make up the Martini are not to be tampered with. Many shrug at anything with a “tini” suffix that corrupts one of the most personal of cocktails.
The Ancho Martini is a Cocktails & Bars original recipe, inspired by the Tequila Gibson created by Francesco Turrini of Eau de Vie bar in Sydney. It substitutes blanco tequila for gin, adds a little extra dry vermouth and a barspoon of Ancho Reyes Chile liqueur. It may not get the approval of some Martini aficionados but it hits the right spot for a spirit-forward cocktail with spicy agave notes.
Ancho Reyes is a spicy liqueur made from ancho and poblano chiles in Puebla, Mexico. The “two ways” comes by way of using Ancho Reyes original or Ancho Reyes Verde.
In the Ancho Martini, Ancho Reyes original imparts warm heat along with a rich and spicy note that lingers on the finish. Ancho Reyes Verde has a portion of poblano chiles that are fire roasted. The modifier adds punchy smoke along with a bright and green vegetal note reminiscent of green capsicum or jalapeño along with a spicy note. Extra dry vermouth works best with the sweetness of the liqueur and the result is a delicious agave-based Martini.
This Martini is best served super chilled as the flavour changes dramatically if left too long in the glass. Either pre-batch the Martini and chill it in the freezer, or serve it in a mini coupette alongside a sidecar on ice.
Ancho Martini Two Ways
Original recipe created by Cocktails & Bars
Ingredients
- 60ml blanco Tequila
- 7ml extra dry vermouth
- 1 barspoon Ancho Reyes or Ancho Reyes Verde
- saline spray or sea salt flakes (optional)
Glassware: mini coupette or Martini glass
Method
In a mixing glass, stir the blanco tequila, dry vermouth and your choice of Ancho Reyes liqueur over ice. Strain into a chilled coupette. When using Ancho Reyes Verde, finish with a saline spray or a light sprinkle of sea salt flakes to enhance the smoky and vegetal notes.
