It’s a little smoky, a little spicy, and a little sweet. The perfect complement for any taco night!
Author: By Gabriella
Ancho Chili Powder
Make your ancho chile honey by adding the
Ancho Chili Powder (1/4 tsp)
Honey (3 Tbsp)
Water (3 Tbsp)
to a sealable glass jar and shaking until combined.
Add 1 oz of juice of a
White Mezcal (0.8 fl oz)
Maraschino Liqueur (1 fl oz)
, and ancho chile honey. Add ice and shake until chilled, about 20-30 seconds.
Strain into rocks or highball glass. Add ice and garnish with
Luxardo Cherries (3)
I also used a jalapeño salt on the rim, but that’s totally optional. Try just using a grainy sea salt like Maldon with a little lime juice to help it stick. It makes a huge difference in flavor if you’re looking to salt it up.
Nutrition Per Serving
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