Ancho Reyes VERDE Chile Liqueur 70cl

AED 165.00

Herbal heat with real green-chile bite—this chile liqueur turns any cocktail into the one people ask about. Ancho Reyes Verde brings fresh jalapeño, grassy poblano, lime-zest snap, and a gentle sweetness that keeps the spice in check. It’s a killer shake-up for a Spicy Margarita or a Verde Paloma when you want bold flavour, not just burn!

Size

70cl / 700ml

Category:
Description

Green chile heat with actual flavour, not just fire — Ancho Reyes Verde Chile Liqueur brings bright, fresh jalapeño energy to your cocktails and makes your usual Margarita feel like it finally woke up!

  • Nose: Fresh-cut green pepper, jalapeño brine, a little herb garden vibe, and a hint of citrus peel.
  • Taste: Punchy green chile up front with a gently sweet core; think roasted veg, limey zip, and a warming tingle that builds instead of steamrolling.
  • Finish: Medium-long, savoury-spicy and slightly vegetal, with a clean, peppery glow that keeps calling for another sip.

This is the bottle you grab when you want “spicy” to taste like something. Pour it into a Margarita, a Paloma, or even a simple highball with soda and a squeeze of lime and it instantly feels more alive. It also plays absurdly well with tequila and mezcal — Verde adds a green snap that cuts through smoke, salt, and citrus like it was born for it. And if you’re a fan of savoury cocktails (hello, Bloody Mary fans), a small splash brings that jalapeño kick without turning your drink into a dare.

Because it’s a liqueur, it’s doing two jobs at once: it brings heat and it brings balance, so you don’t have to fight with extra syrups to keep things drinkable. That’s the secret weapon here — you can build quicker cocktails that still taste layered. It’s also a smart move for home bars because one bottle gives you a whole lane of drinks you probably weren’t making before.

Rare little fact to close: Ancho Reyes is named after “El Rey de los Anchos” (the King of Chiles), and the brand’s chile liqueur story is inspired by a 1920s recipe discovered in Puebla, Mexico.