- Ancho syrup
- 2 dried ancho chiles
- 1 cup water
- 1 cup sugar
- 1 oz finished ancho syrup (or to taste)
- 2 oz rye whiskey or barrel-aged gin
- 1 1/2 oz unsweetened tea
- 1 oz fresh lemon juice
- Bitters Lab Habanero Lime bitters (optional)
- 1 maraschino cherry
To make the ancho syrup, break off stems from dried chiles and remove seeds (some seeds may be left in if you prefer more spice), break into pieces. In a small saucepan over high heat, combine sugar, water, and chiles. Bring to a boil and cook until sugar is dissolved and chiles are soft, about 10 minutes. Use a wooden spoon to break chiles up and mash them as they soften. Strain through a fine-mesh sieve and allow to cool.
In a shaker (or mason jar with lid), combine syrup, whiskey, tea, and lemon juice. Add ice and shake until chilled.
Pour into an old-fashioned glass over a large ice cube and top with bitters, if using. Garnish with a cherry.