There’s something magical about the Ancho Reyes Margarita-it’s bold, zesty, and has just the right kick of heat to keep things interesting. This is one of my go-to cocktails for warm evenings with friends. It’s a fiery spin on the classic Margarita, made with smoky ancho chili liqueur that adds depth without overwhelming the bright citrus notes. Whether you’re new to this cocktail or already a fan, this version is easy to make and even easier to enjoy.
Ancho Reyes Margarita
What You’ll Need
Prep Time: 5 minutes
Servings: 1 cocktail
Glassware: Margarita glass or rocks glass
Ingredients
– 2 oz (60 ml) tequila (blanco or reposado)
– 1 oz (30 ml) Ancho Reyes chili liqueur
– 1 oz (30 ml) fresh lime juice (about 1 lime)
– 0.5 oz (15 ml) agave syrup (or honey/maple syrup, to taste)
– Ice cubes
– Kosher salt, for rimming
– Lime wedge and lime wheel, for garnish
Method
- Prep your glass: Run a lime wedge around the rim of your glass. Dip the rim into a small plate of kosher salt until coated. Set aside.
- Shake it up: In a cocktail shaker, combine tequila, Ancho Reyes, lime juice, and agave syrup. Fill the shaker with ice.
- Shake well: Give it a good 15-second shake until the outside of the shaker feels cold. This chills the drink and mixes everything evenly.
- Serve: Fill your salt-rimmed glass with fresh ice. Strain the cocktail into the glass.
- Garnish: Add a lime wheel on the rim or float it on top. Enjoy immediately while it’s icy cold.
Tips & Tricks
– Always use fresh lime juice. Bottled juice just doesn’t have the same bright flavor.
– Adjust the agave syrup to your taste. Want it less sweet? Use just a splash. Want it bolder? Go up to ¾ oz.
– If you’re making this for a group, scale up the ingredients and mix in a large pitcher. Shake individual servings with ice before pouring.
– Want more heat? Add a little extra Ancho Reyes or infuse your tequila with dried ancho chilies for a few hours.
Make-Ahead & Storage
You can mix everything (except the ice) ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir or shake with fresh ice before serving. Don’t pre-rim the glasses too far in advance, though-the salt can dissolve.
Flavor Profile
The Ancho Reyes Margarita is a beautiful balance of tart, sweet, and smoky-spicy. The chili liqueur brings a warm, earthy heat that lingers just enough without overpowering the citrus. It’s refreshing with a little edge-like a classic Margarita with a twist of adventure.
I’ve made this drink countless times, and one thing I’ve learned: don’t skimp on the shake. A proper shake makes the drink silky and perfectly chilled.
Ingredient Swaps & Substitutions
– Tequila: Want more smoke? Use mezcal instead of tequila.
– Ancho Reyes: If you can’t find it, try a homemade chili-infused simple syrup and use a splash of orange liqueur for depth.
– Agave syrup: Honey or maple syrup also work well-just stir them in thoroughly so they dissolve.
Common Mistakes to Avoid
– Using bottled lime juice-fresh is always best.
– Over-salting the rim-just a light dip is enough.
– Not shaking long enough-your drink should be icy cold and well blended.
How Spicy Is It?
It’s got a gentle warmth, not a full-on burn. Think of it like a slow-building heat that balances with the lime and agave. If you’re heat-sensitive, start with ½ oz of Ancho Reyes and build from there.
Serving Suggestions
Pair your Ancho Reyes Margarita with:
Grilled Shrimp or Fish
The smoky notes in the drink match beautifully with grilled seafood. A squeeze of lime over the top ties it all together.
Street Tacos
Try it with carne asada or spicy chicken tacos. The tangy lime and chili flavors in the drink cut through the richness of the meat.
Dark Chocolate
Surprisingly, this Margarita also works with dessert. The warm spice of the chili pairs perfectly with a square of rich dark chocolate.
Variations to Try
Smoky Ancho Margarita
– Swap half the tequila for mezcal for deeper, smoky flavor.
Herbal Ancho Margarita
– Muddle a few cilantro leaves with the lime juice before shaking. It adds a fresh, green note that works really well with the spice.
Fruity Ancho Margarita
– Add a few fresh strawberries or slices of mango to the shaker and muddle before adding the other ingredients. Strain well.
Virgin Ancho Margarita
– Mix 1 oz lime juice, 0.5 oz agave syrup, a pinch of chili powder, and top with sparkling water. Refreshing and spicy without the booze.
Q&A
Can I batch this for a party?
Definitely! Multiply the ingredients by the number of servings you need. Keep it chilled in the fridge and shake individual servings with ice before pouring.
Is this drink super spicy?
It depends on how much Ancho Reyes you use. It’s more of a warm heat than a hot one. Start small and adjust to taste.
What’s the best tequila for this?
A good-quality blanco or reposado tequila works great. Blanco keeps it crisp and bright; reposado adds a little oak and richness.
Can I skip the salt rim?
Of course! But the salt really does complement the flavors. You could also try a chili-salt mix for an extra punch.
How do I tone down the sweetness?
Use less agave syrup or try a splash of fresh orange juice instead. You can also use a drier-style tequila.
Ancho Reyes Margaritas are one of those drinks that feel both familiar and exciting. They’re simple to make but leave a lasting impression. Whether you’re sipping solo or mixing up a pitcher for friends, this cocktail brings a little heat, a lot of flavor, and plenty of good vibes. Cheers!
