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Microdermal anchors in eyes.
DO NOT COPY THIS IMAGE AND POST IT SOMEWHERE WITHOUT CREDIT. THAT IS REALLY RUDE.
First experiment with a bottle of Ancho Reyes, a chile-based liquor. I've always liked the combination of chile and cherries, so this is a variation on a Blood and Sand cocktail. Rather than going with a less-smoky Scotch as I usually do with a Blood and Sand, I went with High West's Campfire, a blend of peated Scotch, bourbon, and rye whiskies. Pretty tasty, and the bit of heat from the Ancho Reyes is quite nice (but I like that sort of thing.)
Didn't spend a huge amount of time on my setup: this was shot with my Nikon D7000 with a Nikkor Micro 105mm lens, 1/250s @ Æ’/8, ISO100, with a single SB-700 at full power providing light, 85mm zoom, bounced off the ceiling. Only basic corrections in Adobe Lightroom.
I've been ridiculously busy for a variety of reasons lately, which has been keeping me away from Flickr. I've been peeking in occasionally, but I hope to be able to give a more thorough check in on everyone's photo streams in the not-too-distant future.
Ingredients
1 oz High West Campfire whisky
1 oz Cherry Heering
1 oz Ancho Reyes
1 oz Sweet Vermouth (Carpano Antico here)
1/2 oz. orange juice
orange twist and Luxardo marachino cherry for garnish
Directions
Combine all the liquors and orange juice over a generous portion of ice. Stir until chilled, then strain into a cold glass. Garnish with the cherry and orange twist and serve immediately.
Strobist Info: Godox AD200 with a Softbox Umbrella Camera Left and behind the subject. Table top white V-Flat forward and camera right.
This is P-ancho Villa, a cocktail created by @highalcoholcontent. As he puts it, "Smoke and fire is on the menu today". This is built like a negroni, but it bears some similarities to a Black Manhattan as well. Each ingredient has a nice dependency on the other ingredients to make the whole drink work. The mezcal and tequila lean into the ancho reyes, which is supported by the coffee liqueur, which has natural chemistry with the fernet which ties well into the punt e mes. For all of that interplay, it's bold and assertive while being smooth and bittersweet enough to be a delicious nightcap.
0.75 oz mezcal (espadin ideally)
0.5 oz blanco tequila (see note)
0.75 oz Punt e Mes
0.25 oz Ancho Reyes
0.75 oz Mr. Black coffee liqueur (see note)
2-3 barspoons (or 1 tsp) Fernet Branca
4 drop saline solution (or tiny tiny pinch of salt)
Combine all of the ingredients into a mixing glass. Add ice and stir until arctic cold. Strain into a chilled rocks glass over a large ice cube. Garnish with an ancho chili or an orange peel (orange is my recommendation, but it works well).
Note: I've tried reposado tequila is also good. Find what works best for you.
Avoid overly sweet cheap coffee liqueurs if you can't find Mr. Black. You want a good rich coffee backbone without too much sweetness. St. George NOLA coffee liqueur could be great in this too. Check your local distillers too. Small craft distilleries often partner with local roasters.
© Chase Hoffman Photography. All rights reserved.
This is Señor Fusión, an original cocktail I created recently based off of the song "Year 3000" by Busted, a song selected by @sundaycocktailclub for #SoundtrackMyFriendsDrink Volume 14 dubbed "Spirit of Youth" hosted by @soundtrackmydrink. Part of this challenge is incorporating a "childhood snack", which I will get to in a bit.
This song debuted in 2002 in an era where teen pop punk bands were rampant. It's a bouncy catchy tongue-in-cheek song about a neighbor who built a time machine and then visited the Year 3000. Because of comedic tone, I felt like a serious stirred cocktail would be the opposite of what I wanted. Instead I went for a variation of one of my own cocktails, Manos de Diamante, which is a peppery blue-green margarita topped with beer. This drink reminds me of Cool Ranch Doritos, so I figured this new should incorporate the standard-bearer, Nacho Cheese Doritos.
This time around I opted for mezcal as my base spirit. To bring some heat, I used Ancho Reyes liqueur and spicy rosehip bitters by 11th Orchard. The corn chip is represented by new favorite bottle Nixta Elote liqueur. To bring the signature red/orange hues, I made a red bell pepper syrup by juicing the peppers and then combining its liquid with an equal amount of white sugar by weight. It all comes together in a playful vegetal beer-garita that is impossible hard to put down.
1.5 oz mezcal
0.5 oz Ancho Reyes liqueur
0.75 oz Nixta elote liqueur
0.75 oz fresh lime juice
0.5 oz Red Bell pepper syrup
2 dashes 11th Orchard Rosehip bitters
cold Mexican beer
Nacho Cheese Doritos
Take a small handful of Doritos and place them in a mortar and pestle. Grind hard until it resembles coarse sea salt. Spread the Doritos dust out on a small place with lined with a paper towel (this absorbs some of the oils). Wet the rim of a beer glass with a cut lime and then roll it in the Dorito dust. Press hard to pack it on. Combine all of the other ingredients except the beer into a shaker tin. Add ice and shake vigorously until arctic cold. Double-strain into your prepared beer glass over a couple ice cubes. Slowly top with about 2-3 oz of beer (you can always add more to taste).
© Chase Hoffman Photography. All rights reserved.
This is Flip ya for real, a cocktail created by Brad Thomas Parsons in his 2016 book "Amaro: The Spirited World of BitterSweet, Herbal Liqueurs". The namesake is derived from the character Fred Fenster in the 1995 film, The Usual Suspects, where he mumbles, "I said he'll flip ya... flip ya for real". This drink is an amaro centric flip, utilizing Fernet-Vallet from Mexico. Doubling up on the region, Parsons also uses Ancho Reyes ancho chile liqueur. These liqueurs act together as a one-two punch, where the fernet comes in up front, and the aftertaste is the lingering sweet, smoky, and spicy flavor from the Ancho Reyes. It's a fun and decadent drink that really demonstrates how a drink's flavor shifts over time.
1.5 oz Fernet-Vallet
1 oz Ancho Reyes ancho chile liqueur
0.5 oz demerara syrup
1 whole egg (fresh is best)
Combine all of the ingredients into a shaker tin. Add a tiny ice cube and shake vigorously to break up the egg and aerate the mixture (about 60 seconds). Unlock the tins and add a restrained amount of ice and shake again. Double-strain into a chilled wine glass or other cocktail glass. Garnish with freshly grated cinnamon.
© Chase Hoffman Photography. All rights reserved.
Sunday Cocktail Hour: The Ancho Reyes Daiquiri #cocktailrobot -•- For early christmas, lovely wife gave me (amongst other cool things) a bottle of Ancho Reyes - the ancho chile liqueur from Mexico. They take a spirit and then soak the ancho peppers in it for months and months. It’s spicy and warm and earthy. -•- 2 ounce Ancho Reyes 1 ounce lime juice 0.5 ounce agave syrup -•- Shake with ice. Strain. Lime garnish. Normally, one would use simple syrup but I had just dumped a batch that got funky and I have agave syrup from Mexico. So, that kind of makes more sense. I think it needed more sweetness. I love spice and all, but it’s lime juice and ancho peppers so it’s pretty heavy on that citrus and spice side. A bit of a balance issue. Nonetheless, we enjoyed it. -•- #cocktailrobot #noFilter #fujifilmxe3 #cocktails @anchoreyes word. via Instagram ift.tt/3721EZ0 December 22, 2019 at 09:43PM
This is the second cocktail that will be featured for a Tequila tasting event in May. The goal is to demonstrate the flexibility of Tequila. This one has a classic backbone with the introduction of many traditional Mexican spices like cilantro, poblano, and cumin.
I used Siembra Valles Tequila Blanco as the base because it has peppery finish with strong agave flavors that holds up to the citrus and spices. Chareau Aloe Liqueur provide balance with it’s cooling ingredients like aloe, mint, and cucumber.
• Siembra Valles Tequila Blanco
• Chareau Aloe Liqueur
• Cumin, Coriander, Cardamom, and Saffron 1:1 Syrup
• Lime Juice
• Ancho Reyes Verde Liqueur
• Muddle Cilantro Stems (Adds a vegetal flavor, aromatics, and color)
• Saline
This one can be served up or on the rocks (with a touch more lime and simple) and I’m still debating what it should be though. For now I’ve been enjoying it served up, maybe once it’s actually hot in Chicago I’ll want it on the rocks.