Ancho Chile Cocktail: Nonna's Biscotto - Imbibe Magazine Subscribe + Save

Ancho Chile Cocktail: Nonna’s Biscotto

A warming medley of flavors.

Liqueurs seldom form the foundation for cocktails, but this richly flavored drink matches the subtle spice of chili liqueur with the nuttiness of amaretto (a liqueur typically flavored with apricot kernels), balancing it all with fresh citrus and an accent of absinthe.


  • 1 1⁄2 oz. Ancho Reyes Chile Liqueur
  • 1⁄2 oz. fresh lime juice
  • 1⁄2 oz. fresh egg white (pasteurized, if you like)
  • 1⁄4 oz. amaretto
  • 1⁄4 oz. absinthe
  • 1⁄4 oz. burnt sugar syrup
  • 1⁄4 oz. fresh orange juice
  • Tools:shaker, strainer, fine strainer
  • Glass:coupe
  • Garnish:finely grated orange zest


Shake all of the ingredients without ice until foamy, then add ice and shake hard for 20 seconds. Double strain into a chilled coupe, and garnish.

Burnt Sugar Syrup: Constantly stir 1 cup of granulated white sugar in a saucepan over medium-high heat until it begins to melt. (Take care—the sugar will get very hot.) When the sugar turns dark brown and just starts to smoke, remove from the heat and immediately add 3⁄4 cup of hot water (careful, it will splatter), then stir constantly until the water is fully incorporated. Return to medium-high heat and continue stirring until the syrup thickens and dime-size bubbles appear, about 3 minutes. Let cool, then bottle and keep refrigerated for up to 3 weeks.

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