Ancho Reyes is a unique Mexican liqueur infused with ancho peppers—the dried version of ripe poblano chile peppers. The recipe is based on traditional Puebla liqueurs (menjurjes) that date from the 1920s. The entire process is handcrafted, and it includes the selection of only finest peppers which are dried, then scissor-cut, and left to macerate in cane spirit sourced from Veracruz.
After maceration, the spirit is blended and then aged until it attains its spicy and smoky flavors and aromas. The original version of the liqueur is made with ripe red peppers, while the newer version Ancho Reyes Verde is made with earlier harvested, mashed green peppers.
Xtabentún is a honey and anise liqueur that hails from Yucatan. The drink is made from fermented honey of xtabentún plant—a perennial vine with white flowers that is native to the region. Fermented honey is then combined with rum and anisette to produce a sweet liqueur that has the aromas of honeysuckle and licorice.
The drink has origins in an ancient Mayan beverage (balché) that was made with the xtabentún nectar and which allegedly had some hallucinogenic properties. Traditionally, this liqueur is served neat or on the rocks, but due to its sweetness, it is often added to coffee or mixed with tequila and lime juice.
Latin American version of eggnog goes under the name rompope. The drink is based on a combination of rum or brandy, milk, sugar, and egg yolks, while the additions may include nuts and typically vanilla flavoring, nutmeg, or cinnamon. It is believed that the first version of rompope was created in Puebla by the Santa Clara nuns, sometime in the 1600s.
Following its origin, the drink has spread throughout Latin America, resulting in numerous regional versions. Rompope can be served lukewarm, heated, or on the rocks, and it is usually enjoyed all year round, traditionally on various special occasions.
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