Spicy Bourbon Sidecar

 

A double dose of ancho—in the syrup and in powder form on the rim of the glass—gives this cocktail a nice hit of tingly warmth. The syrup is left over from making Chocolate Cake with Candied Anchos, but you can also make the syrup alone if you're not making the cake.

What you will need

2 tsp. granulated sugar

1/4 tsp. pure ancho chile powder

4 fl. oz. bourbon

1-1/2 fl. oz. fresh lemon juice

1 fl. oz. Triple Sec

1/2 fl. oz. ancho chile syrup

2 strips orange zest

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