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Ancho Reyes VERDE Chile Poblano Liqueur 40% Vol. 0,7l

Unit price€51,41 / l
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Ancho Reyes Verde is made with the popular dried poblano chili variety according to a recipe from the 1920s. This recipe goes back to the city of Puebla de Zaragoza, where Ancho Reyes Verde is bottled today. Ancho Reyes is committed to rediscovering the old liqueurs and preserving the essential flavors of Mexico.

Ancho Reyes Verde is a liqueur made from the unique Chile Ancho. This is a rather mild and large chilli variety that is also suitable for cooking in a variety of ways. Tropical fruit flavors and fire-roasted poblano chilies with a hint of acidity with a rich texture and spicy warmth unfold in this liqueur.

Mix it into your margarita cocktails or discover other possibilities and combinations.

Find a recipe for a cocktail further down on this product page.

Sale of this product only within Germany. Persons under the age of 18 are not permitted to order or purchase this item. By confirming your age before using our website, you have confirmed that you are authorized to purchase.

We recommend enjoying alcoholic drinks in moderation.

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Product details

Shipping and delivery time

In Germany approx. 1-3 working days, to other EU countries approx. 3-7 days delivery time. Products stored in refrigerator or freezer temperatures are shipped only from Monday to Thursday or max. two days before weekends extended by holidays. For further information please read our Shipping terms. Digital goods are usually shipped directly after payment.


- Ancho / Poblano Chili-Liqueur

Nutritional values

No nutritional information is required for spirits


Does not contain any allergens requiring labeling


Recipe for a spicy margarita cocktail

1.5 parts Ancho Reyes Verde liqueur
1 part silver tequila (light, e.g. 1800)
0.75 part fresh lime juice
0.5 part light agave nectar
Glass: Double rock glass on fresh ice
Garnish: A slice of lime

Shake well with ice and strain into the glass. Add garnish.


Store in a dry and cool place.

More recipes and tips on the blog

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