A few days ago, I was lucky enough to get one of the limited number of bottles of Ancho Reyes in the city. It certainly didn’t disappoint 👉  Ancho Reyes – First Impressions

The bottle came with a recipe booklet, and I wasn’t surprised to see a spicy daiquiri or margarita in there, but there was a recipe for a cocktail called ‘Estridentista’ that caught my eye.

It was an unexpected mix of dry vermouth, and elderflower liqueur, along with the Ancho Reyes. And it was delicious. The sweetness of the Ancho Reyes and elderflower was tempered by the dry vermouth, while the liqueurs added interest. When I added these ingredients into my mixing glass, I wasn’t sure how the smokey chile and sweet elderflower flavours would play together, but it worked beautifully. And because a lower alcohol ingredient was used as the base of the cocktail, I didn’t feel guilty about enjoying more than one 😉

Seeing as we’re coming into the new year, I think this drink could also benefit from a little bit of bubbles.

Recipe – Estridentista Cocktail


3/4 oz Ancho Reyes
3/4 oz St. Germain or Elderflower Liqueur
1 1/2 oz Dry Vermouth
Grapefruit Bitters
Optional: 2 oz Cava or other sparkling wine


Lemon Zest (I opted for Grapefruit zest instead)


Combine all ingredients but the garnish and sparkling wine in a mixing glass.
Strain into a chilled coupe.
Top with the sparkling wine, if you’re feeling festive.
Express the citrus peel over the top of the drink and drop in.

So long 2016, HELLLLOOOOO 2017!
I hope it’s a sweet and spicy year for everyone! 🎉


Recipe adapted from the Ancho Reyes recipe booklet.