Uploaded July 2025 | Updated September 2026, 6 days ago
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This DIY chili liqueur tastes almost exactly like Ancho Reyes.
It’s affordable, quick to make, and hits all the right notes of smoke, spice, and depth.
Ancho Reyes is built on a neutral cane spirit, so I recreated that base with a mix of vodka and white rum. To keep the final ABV close to 40 percent—just like the original—I added a small dose of 95 percent neutral alcohol. That’s because adding sugar increases the overall volume, which naturally dilutes the alcohol. Starting slightly higher in proof brings everything back into balance.
As for the sugar, I went with a blend of white and muscovado to give body and warmth without overpowering the chili. The sugar level—around 210 grams per liter—is a best guess based on flavor, outside sources, and corrected Brix readings. It’s rich but still lets the Ancho chili shine.
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MY CLEAR ICE MAKER ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
SMOKE TOP
MIDDLETON MIXOLOGY SMOKE TOP middletonmixology.com/?ref=ebuynh0sfe
MY DAY TO DAY GLASSWARE
Nick & Nora geni.us/oainp8X
Coupette geni.us/uLWWm
Highball geni.us/HwRl
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Here’s the full recipe.
Alcohol base
253 ml vodka
200 ml white rum
47 ml neutral alcohol at 95% ABV
Sweeteners
91 g white sugar
30 g muscovado sugar
Flavor
12.5 g chopped Ancho chili (dried poblano peppers)
Combine all ingredients in a sous-vide bag. Cook at 65°C for 2 hours, massaging once or twice during the process to help dissolve the sugar.
Chill in an ice bath, then strain through a double-layered cheesecloth.
That’s it. A bold, homemade chili liqueur you can make in an afternoon. Let me know what you think.
Join us on Patreon patreon.com/totr
This DIY chili liqueur tastes almost exactly like Ancho Reyes.
It’s affordable, quick to make, and hits all the right notes of smoke, spice, and depth.
Ancho Reyes is built on a neutral cane spirit, so I recreated that base with a mix of vodka and white rum. To keep the final ABV close to 40 percent—just like the original—I added a small dose of 95 percent neutral alcohol. That’s because adding sugar increases the overall volume, which naturally dilutes the alcohol. Starting slightly higher in proof brings everything back into balance.
As for the sugar, I went with a blend of white and muscovado to give body and warmth without overpowering the chili. The sugar level—around 210 grams per liter—is a best guess based on flavor, outside sources, and corrected Brix readings. It’s rich but still lets the Ancho chili shine.
Follow Truffles On The Rocks on Instagram for more food and cocktail recipes
instagram.com/trufflesontherocks
MY CLEAR ICE MAKER ➡️ craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE TOTR10 FOR YOUR 1O% DISCOUNT
SMOKE TOP
MIDDLETON MIXOLOGY SMOKE TOP middletonmixology.com/?ref=ebuynh0sfe
MY DAY TO DAY GLASSWARE
Nick & Nora geni.us/oainp8X
Coupette geni.us/uLWWm
Highball geni.us/HwRl
As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Here’s the full recipe.
Alcohol base
253 ml vodka
200 ml white rum
47 ml neutral alcohol at 95% ABV
Sweeteners
91 g white sugar
30 g muscovado sugar
Flavor
12.5 g chopped Ancho chili (dried poblano peppers)
Combine all ingredients in a sous-vide bag. Cook at 65°C for 2 hours, massaging once or twice during the process to help dissolve the sugar.
Chill in an ice bath, then strain through a double-layered cheesecloth.
That’s it. A bold, homemade chili liqueur you can make in an afternoon. Let me know what you think.
