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Food

Ancho in Cider Recipe

This easy, autumnal highball comes from The Bon Vivants, the cocktail team behind San Francisco's Trick Dog. The spice gets your tastebuds ready for turkey, and the cider tells you it's officially fall. Plus, it can be served hot or cold.
TrickDog-cold-hot
Photo by Sydney Kramer. 

"You can drink several of them and it looks like juice, so your grandma won't know you're plastered."

Servings: 1
Prep time: 2 minutes
Total time: 2 minutes

Ingredients
1 ½ ounces|43 ml Ancho Reyes
8 ounces|227 ml apple cider
2 dashes Angostura bitters
lime wedge, for garnish (if served chilled)
orange slice, studded with cloves (if served hot)

Directions

  1. To make chilled, in a highball glass filled with ice, add the Ancho Reyes and fill to the top with apple cider. Add 2 dashes Angostura bitters. Garnish with lime wedge.
  2. To make hot, in a saucepan over medium, warm apple cider until hot. In a mug or handled glass, add the Ancho Reyes and fill to the top with the warm apple cider. Add 2 dashes Angostura bitters and stir. Garnish with clove-studded orange.

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