|Tasting Ancho Reyes | Patrick J. Hurley|
The Drunken Vegan, a.k.a. Patrick J. Hurley, is a full-time barman at the Civil Life Brewing Company and cocktail enthusiast about town. He's an unapologetic drunkard, a vegan and a bon vivant, and, no, he doesn't think those last two terms contradict each other.
A couple of months ago, an odd product started appearing in liquor stores and on the shelves of the more adventurous bars: Ancho Reyes. It's a Mexican liqueur made with real ancho chile peppers. Its rich and surprisingly good flavor makes it a natural ingredient to add to cocktails served at better Mexican restaurants, the kind of places that already go well beyond the margarita slushie.
"This is too good to pass up," Kyle Harlan, bar manager at Mission Taco Joint (908 Lafayette Avenue; 314-932-5430) remembers thinking after first tasting Ancho Reyes. "We like products that use real ingredients. You can taste it. It's like biting into an ancho chili, but toned down a little."
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