Ancho Reyes is a delicious Mexican liqueur with a touch of spicy heat. Combine that with cucumber and you’ve got a mouthwatering explosion of flavors. This Mexican cucumber cocktail is prefect for all of your fiestas!
Let me start off by saying this is NOT a sponsored post. The opinions are strictly my own. I like to support brands whose products I like and believe in. So that’s what I’m doing here.
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Have you ever heard of the Mexican liqueur called Ancho Reyes?
I discovered it a few years back in Mexico, it’s also available in the US. Maybe not as widely available as in Mexico, but you can do a quick Google search for it locally where you live. I have seen it on several online US stores.
I highly recommend if you have an opportunity to give this liqueur a taste, you won’t regret it.
It’s the perfect addition to any cocktail recipe that you want to give a touch of heat to. If you like spicy and want to do a shot, I recommend serving it over ice, not sure why but to me that was perfect. Hey, on a cold winter day you could do a room temperature shot to warm you right up.
Original and Verde
The company has 2 varieties.
There’s the “original”, which is red bottle. Then the verde is a green bottle. Read below to see the differences.
The alcohol content is 40% Alc/Vol. (80 Proof)*.
What is Ancho Reyes Made Of
This smoky and spicy Mexican liqueur is made from ancho chiles — which in case you didn’t know, are matured and dried poblano peppers.
The Ancho Reyes Verde is made from young poblano peppers.
According to their website each poblano pepper is hand selected and prepared to make both of the liqueurs. In the case of the red the poblanos are allowed to mature until red then sundried before being prepped. The verdes are picked just like all poblano peppers, while their still young.
For Ancho Reyes Original, chiles are sun-dried for between 15 to 20 days to become ancho chiles. The dried chiles develop a rich, smoky, and fiery flavor.https://anchoreyes.com/process
For Ancho Reyes Verde, a portion of the poblano chiles are fire roasted. The poblano chiles express a bright, crisp, and fresh heat.https://anchoreyes.com/process
Where is it Made
Ancho Reyes is made in Puebla Mexico.
The company states that it’s been made since the 1920s.
What Does it Taste Like
The taste is smoky and a little bit of spicy. But it isn’t an overwhelming heat, it’s still subtle.
When you pair it with the cucumber the taste is amazing!
It’s a tad spicy and smoky, a little tart and incredibly refreshing.
I got the idea for this cocktail recipe based on one of my favorite Mexican snacks, pepinos con chile. It was pretty obvious that this had to happen. Haha!
How to Make This Cucumber Cocktail
Making this spicy cucumber cocktail is incredibly easy. Plus it’s perfect for the fast approaching warmer weather — oh and Cinco de Mayo too!
You’re going to begin by rimming the glass with lime then Tajin or just ground chile and a little salt. Then blend the fresh cucumber with a little bit of water, to make the cucumber juice. Set aside then place plenty of ice into your glasses.
Pour the liqueur over the ice cubes, then the freshly squeezed lime juice, and the blended cucumber juice. Give the cocktail a good mix.
The best part! Serve immediately and enjoy.
What if You Don’t Have Ancho Reyes
You can use silver tequila and add as much ground chile to the mix. The taste won’t be the same but it’ll still taste delicious.
Ancho Reyes Cocktail | Cucumber Cocktail
- 3/4 cup peeled and chopped cucumber
- 1 cup cold water
- ice cubes
- 3.5 oz Ancho Reyes liqueur
- 2 oz lime juice freshly squeezed
- half whole lime sliced and to decorate
- 1/8 whole cucumber sliced and to decorate
- Rim the glass with ground chile or Tajin. Blend the chopped cucumber with the cold water. Strain through a fine sieve and discard leftover pulp.
- Fill cocktail glass with ice cubes, pour in the Ancho Reyes then lime juice. Pour in ½ cup of the blended cucumber and stir to well combine.
- Serve with a lime and cucumber slice. Enjoy!
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…