Ancho-Infused Vodka

12 Comments

A while back on Facebook, which is so educational and such a good use of my time, I discovered a post on Ancho Reyes – an ancho chile-based liqueur! I had mixed emotions when I discovered this. First of all, I really wanted to try it. Secondly, I was wondering why I’d never thought of it.

I reposted the link to this liqueur on Facebook, and not surprisingly, my friend Richard from REM Cooks messaged me and wrote, “I wonder if I can make this?!!”

See? Facebook isn’t a total waste of time!

I thought I’d leave the ancho chile pepper liqueur to Richard. However, I talked to my husband about making an infused vodka with dried chile peppers instead. And surprisingly, he mentioned that it would be good in a bloody Mary!!! He doesn’t even drink bloody Marys!

Then I couldn’t quit thinking about this vodka or the Bloody Marys. So I made it. Here’s what I did.

Ancho-Infused Vodka with a Touch of Chipotle

1 750 ml bottle Voli coffee-infused vodka
2 ancho chile peppers
2 chipotle peppers

First let me say that I’ve owned this coffee-infused vodka for years. I’ve been too scared to use it seriously for a night time cocktail, for fear that I’d never get to sleep. I have no idea if it causes a caffeine buzz, but I don’t want to find out the hard way. I like sleeping. So, this vodka really needed to get used.

And what better vodka to go with a chile pepper flavor than coffee?!!! There are many versions of rubs for steaks that include both ground chile peppers as well as coffee powder, so I thought that the combination would be perfect. If I hadn’t used the infused vodka, I would have added a few crushed coffee beans to the recipe.

And the chipotles? They’re just my favorite flavor when it comes to dried chile peppers, and the smokiness will really enhance the anchos.

I thought about other ingredients like a cinnamon stick or a few allspice berries, but nixed them. Maybe for the liqueur, but not for the vodka. Especially for a bloody Mary.

I even thought about bay leaves and garlic, but decided to keep it simple.

So I got out the ancho chile peppers and the two smaller chipotle chiles.
ancho1

I removed all four stems, and then cut the peppers into strips.
ancho2

I placed them in a clean bottle.
ancho3

Using a funnel, I poured the coffee-infused vodka into the bottle.
ancho4

Then I closed her up and decided to store the bottle for one week. If the vodka is too chile-flavored, I can always “thin” it with more vodka, but I wanted the infusion to really count.
ancho

In case you’re interested, here’s the Ancho Reyes website for the liqueur. There are even cocktail suggestions. But no bloody Mary! Stay tuned for that!

12 thoughts on “Ancho-Infused Vodka

  1. Interesting. We made some chipotle infused tequila once. Thanks a lot because now I can’t get Bloody Marys out of my head! :)

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