Ancho Reyes is the Perfect Spicy Liqueur to Warm Up Your Cocktails this Season

first_imgLet’s take a little trip back in time. It’s the 1920s and we’re in Puebla, Mexico, a village located between Veracruz, the port city where all Europeans began their conquest, and Mexico City. The dominant alcoholic drinks at the time were those of the Europeans — spirits like cognac that were brought from across the ocean. Not everyone could afford those, though, and even if they could, that didn’t mean they necessarily did. If you couldn’t or didn’t want to consume those drinks, the other option was — as people have done for time immemorial — to make your own.During that era, the range of ingredients was limited — you had to use what grew around you. You couldn’t go to the mercado and get an out-of-season fruit shipped in from around the world (could you imagine if Amazon Prime was around in the 1920s, though?). For the people of Puebla, the local ingredient was the poblano pepper. Poblano, when left to sun dry for fifteen days, becomes the ancho pepper, which was — and still is — the backbone of many traditional Mexican dishes.The Reyes family resided in Puebla and they were the only ones to use the pepper, the signature crop of Puebla, in their house-made spirit. Thus, Ancho Reyes was born.Well, sort of.The Reyes family are not the ones who are creating the present-day product. Ancho Reyes Chile Liqueur (and the newer Ancho Reyes Verde) are reinterpretations of what the Reyes family would’ve made in the 1920s. While there were no set recipes, Dr. Ivan Saldaña (who also helped found Montelobos Mezcal) says that they worked through a variety of documents and sources to create what they believe would be an accurate facsimile.“This is not a product that we created, this is a product that we were lucky to bring back from the 1920s in Puebla, Mexico,” says Moises Guindi, brand owner and creator of Ancho Reyes Chile Liqueur. (Guindi is also the creator of Milagro Tequila and a founder of Montelobos Mezcal.)For each batch of Ancho or Ancho Verde, master distiller Lupita Garcia works with local farmers to select the best peppers (the poblanos are hand-picked picked between August and October). If the peppers are destined for Ancho, they are then dried. The peppers, when ready, are macerated in a neutral cane spirit that is sourced from nearby Veracruz. The peppers sit in the spirit for six months before each batch is ready. Just how many peppers go into each batch is Garcia’s secret. Once the maceration is done, the product is blended with other batches to ensure the same level of flavor and spiciness in every bottle.At 40 percent ABV, the level of alcohol in Ancho is higher than most liqueurs, but this is intentional. “The higher proof serves as a vehicle to open up your appetite in a very nice way,” Guindi says.Like other aperitifs, Ancho Reyes and Ancho Reyes Verde are great on their own. A quick shot before a meal starts you on the right foot. Also like other aperitifs, both Ancho products shine in cocktails.Depending on what flavor you’re looking for, you can go either way. Ancho Reyes Verde is bright, fresh, and herbal. You can use it in citrusy drinks for a spicy kick. The original Ancho, on the other hand, has dried fruit, leather, and tamarind notes that come from the sun-drying process. The flavor is richer, sweeter, and spicier, and perfect for pairing with darker spirits or hot chocolate.Speaking of hot chocolate, here is a recipe to get you started.Ancho Reyes Original Hot Chocolate1.25 parts Ancho Reyes Original4 parts half and half2 parts chocolate mix**Method: In a sauce pan, bring half and half to a simmer (almost boiling). Add chocolate mix and heat for a short moment, bringing the combined liquids to a simmer. In a coffee cup, pour in Ancho Reyes. Garnish with a whole cinnamon stick and an orange peel. Pour hot chocolate milk mixture over cinnamon and orange peel.**Chocolate mix: Combine Valrhona brand 100 percent cacao powder with turbinado sugar at a 1:3/4 ratio (1 part cacao powder to 0.75 parts turbinado sugar). Add hot water while stirring to reach a thick, rich, liquid consistency. Final ratio should be approximately 1 part cacao powder to 0.75 parts turbinado sugar, to 0.75 parts water (by volume). Store refrigerated in a sealed container. The Best American Liqueur 7 Fall Cocktail Recipes to Enjoy With Cooler Weather The Best Coffee-Infused Beers to Flip All the Switches Editors’ Recommendations What is Bourbon? A Brief History of America’s Whiskey 10 Classic Vodka Cocktail Recipes You Can Mix at Homelast_img read more

Reda Chami Says Morocco Needs Big Breaks to Achieve Development

Rabat – Ahmed Reda Chami, the newly-appointed president of Morocco’s Economic, Social, and Environmental Council (CESE), has stressed the need for fundamental ruptures to propel Morocco towards the prosperity and sustainability path preached in its new development model.Big breaksSpeaking yesterday at the national conference on taxation in Skhirat, a coastal town between Rabat and Casablanca, the new CESE president insisted on factoring in both Morocco’s achievements in the economic and financial domain as well as the persisting structural issues holding it back from achieving its full potential.According to Chami, although considerable—and some positive—changes have taken place in the Moroccan political and economic landscape in recent years, there are still some missing links in the development model. He spoke mostly about improving the taxation system and improving communication between the administration and citizens. In a talk titled “A New Fiscal System, Pillar of the New Development Model,” Chami laid the groundwork for what he called the “big breaks” from a number of bad, lingering financial habits negatively affecting the health of the Moroccan financial sector.To rise above its current state to achieve socio-economic prosperity and inclusiveness, Chami argued, Morocco needs a fundamental break from unhealthy fiscal and financial habits.“I want to insist on the necessity of making the big breaks, including in terms of taxation, needed to liberate our country’s growth potential,” Chami said.He went on to explain some of the reasons for the continuing fragility of the Moroccan economic infrastructure. Chami’s recipe for the big breaks includes: fighting against tax evasion, nurturing an investment-friendly business atmosphere, encouraging entrepreneurship and inventiveness, and putting an end to the prevailing rentier mentality in most Moroccan circles.The CESE president proposed a progressive taxation system ingrained in the fundamental notion that success and financial power should come with a higher degree of social responsibility.Chami’s idea is that the richer an individual or corporation gets, the more socially responsible they should be. The richer one is, the more one should contribute to the collective purse.Social trustAlso key in CESE’s fiscal recommendations are social solidarity, equality, and trust.According to Chami, no “paradigm change” is possible in a country hungry for socio-economic change without a culture of trust among citizens and between citizens and authorities. The suggestion is that most people will freely pay their taxes if they have zero doubt about whether the government will use collective money for its declared purpose.“We all want a taxation system that encourages innovation,” Chami explained. “I must insist on this point: Only though innovation will we escape from the trap of the so-called intermediate countries.”Returning to the pillar of his proposals—social trust—Chami said that what Morocco really needs for the much-expected leap forward is a working “confidence pact” between taxpayers and the government.Chami believes a pact that reinforce confidence in the country’s social fabric and government institutions will solve both negative fiscal and social habits that have been keeping development and economic prosperity at bay for most Moroccans.With a pact of confidence between citizens and the administration, Chami noted, the taxpayer will no longer perceive the authorities as ineffective and arbitrary, while the administration will stop seeing in every taxpayer a potential cheater.” read more