I created this original cocktail recipe back in 2016 for Negroni Week. That was likely the first time I encountered Ancho Reyes Liqueur, and it quickly became a must-have for my home bar. This recipe recently received a lot of attention when it was featured by fellow cocktail writer, Steve the Bartender. (Thanks, Steve!)
This cocktail is a triple-play of smoke and spice created by the perfect combination of Ancho Reyes, mezcal, and Pink House Alchemy Smoldered Bitters. Traditionally, I’ve made this with the Ancho Chile Liqueur, but if you happen to come across their Verde Chile Poblano Liqueur, that works just as well!
Tierra del Fuego
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a rocks glass filled with ice.
- Garnish with an orange peel.
Head over to The Humble Garnish Shop to check out my fine art cocktail prints!