n the cantinas and cabarets of Puebla's Barrio del Artista, passionate discurso is fueled by unique menjurjes—homemade concoctions

created from a blend of native ingredients and local spirits.

One particularly popular menjurje created by the family Reyes was
the only one made from Puebla's signature crop: the beloved ancho
chile. Ancho Reyes is the original ancho chile liqueur—a smoky, heated celebración of the radical, the romantico, the independiente inside us all.

ncho Reyes is born from
the sacred earth of Puebla,

an original liquid as unique and independent as the ancho chile from which it is made.

Deep bronze hue with medium body and high viscosity

Slightly pungent, followed by dried chile notes, spices,
cinnamon, cocoa, tamarind, and wet wood with light
herbal notes adding to the complexity

Pleasantly sweet, followed by chile with moderate heat and slight acidity. Hints of spices, tamarind, plum, cacao, apple and almonds then subtle notes of fine herbs. A pleasantly lingering
pungent taste on the finish.

t only makes sense that Puebla’s beloved chile ancho would serve as the main ingredient in Ancho Reyes, one of the city’s most significant menjurjes. Great care has been taken

to fashion Ancho Reyes liqueur just as it was in the original family Reyes recipe.

Puebla’s agricultores take special care growing their chile poblanos. Soil is rested for three years before it again grows the peppers, and caring for the crop is a full-time ocupación.
Only the best ancho chiles are selected from the most reputable farms.
The ancho chiles soak and macerate in
neutral cane spirit within small iron vats
for half of a year.
The mixture rests allowing the flavors
to combine perfectly.
Ready now, the liquid is bottled. And each bottle is inspected individually then hand labeled every last one according to tradición. May the spirited debate begin!
Hand-picked from August to October,
the green chiles are placed in the sun to dry.
The smoky, fiery chile ancho is born!
One by one, each chile ancho is individually selected for quality and scissor sliced by hand for what is to come.
The maceration is taken from the vat and all ingredients are blended according to the ways the menjurje has always been made.
 

hether you find yourself in cantinas, salones or en la casa, the menjurje de Ancho Reyes
offers many and varied libaciones for you and your compatriots to enjoy. Neat or in cocteles

of varying depth and complexity, Ancho Reyes will be embraced by all who embrace each day with boldness. Drink with great spirit and purpose!

1 partAncho Reyes
Serve chilled with a jicama spear
lightly coated in ancho chile
powder and lime juice.
1 partAncho Reyes
1 canMexican Cerveza
(Lager or Pilsner)
Serve Ancho Reyes chilled
with a can of Mexican beer
topped with a lime wedge.
1 partAncho Reyes
3 partsGrapefruit Soda
Squeeze of Lime
Using a lime wedge, wet the rim
of the glass and salt half the rim.
Add ice, Ancho Reyes, and grapefruit soda. Squeeze a wedge of lime
and discard. Garnish with a thin grapefruit wheel.
3/4 partAncho Reyes
1 1/2 PARTSMilagro Silver Tequila
1 partFresh Lime Juice
1/2 partAgave Nectar
Using a lime wedge, wet the rim
of an old fashioned glass, salt it, and set aside. Combine all ingredients in
a cocktail shaker. Add ice, shake, and double strain over fresh ice into the glass. Garnish with a lime wedge.
1 partAncho Reyes
1 partMilagro Reposado Tequila
1/4 partRich Simple Syrup
(2 PARTS SUGAR - 1 PART WATER)
3 DASHESAngostura Bitter
2 DASHESAngostura Orange Bitters
1Hand-Cut Ice Cube
Combine all ingredients in a mixing beaker. Add regular ice and stir for 30 seconds. Strain into a double old fashioned glass over large hand cut
ice block. Using a vegetable peeler, remove long orange and lemon peels. Express each over the top of the cocktail and rub them together around the rim of the glass. Roll peels together into a rosette and place atop
the cocktail.
1/2 partAncho Reyes
1 partHendrick's Gin
3/4 partCombier Pamplemousse
1 partFresh Lemon Juice
1/2 partRich Simple Syrup
(2 PARTS SUGAR - 1 PART WATER)
3/4 partEgg White
1 DashPeychaud's Bitters
Combine all ingredients except
the rich simple syrup in a mixing tin. Close the tin, dry shake to emulsify the mixture with the egg white.
Open the tin, add simple syrup and ice. Shake again and double strain into coupe. Using an eyedropper, place 5 drops of Peychaud’s on
top of the foam and using
a toothpick, drag a line.
3/4 partAncho Reyes
1 partHudson Baby Bourbon
1 partFresh Lemon Juice
1/2 partAgave Nectar
5Cherry Tomatoes
3 partsMexican Lager
PINCH OF Salt
Muddle the cherry tomatoes in a mixing tin. Combine remaining ingredients except the Mexican lager. Add ice, shake, and double strain over fresh ice into a pilsner glass. Top with Mexican lager. Using a vegetable peeler, remove a long peel of lemon. Express the oils over the cocktail, rub peel around the glass rim, and place atop the cocktail alongside three cherry tomatoes.
3/4 partAncho Reyes
1 1/2 PARTSDry Vermouth
3/4 PARTElderflower Liqueur
2 DASHESGrapefruit Bitters
Chill a coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from coupe and strain cocktail into chilled glass. Using a vegetable peeler, remove a long peel of lemon. Express the oils over the cocktail, rub the peel around the glass rim, and place in the coupe.
1 partAncho Reyes
1 1/2 partMilagro Reposado Tequila
1/2 partCrème de Cacao
1/2 partManzanilla Sherry
1 DASHAngostura Orange Bitters
Combine all ingredients except the rich Chill coupe glass with ice and water and set aside. Combine all ingredients in a mixing glass. Add ice and stir until well chilled and diluted. Discard chilling ice from the coupe. Strain ingredients into chilled coupe. Using a vegetable peeler, remove a long piece of orange peel. Express the oil over the cocktail, rub the peel around the rim of the glass,
and place atop the cocktail.
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