"Anchos de Los Muertos" is next in the country themed cocktail line. I wanted to combine a range of ingredients that come from Mexico. This blended drink has some similarities to a Piña Colada, but with a number of additional flavors packed in. One in particular is the spicy ancho chile liqueur Ancho Reyes.
SERVES 2-4 DEPENDING ON THIRST LEVELS
For the drink:
-2 oz dark rum (George Bowman)
-2 oz chile liqueur (Ancho Reyes)
-1 oz velvet falernum
-1 frozen banana
-4 oz sliced fresh papaya
-5 oz sliced fresh pineapple
-3 oz frozen limeade
-1 oz simple syrup
-1/2 tsp ground cinnamon
-7 oz coconut cream
-4 oz Ice
Garnish:
Papaya skin
Pineapple fronds
Glassware:
Hurricane glass/Brandy snifter
Carve your garnish in the papaya skin. Add all of the drink ingredients to a blender. Blend to the desired texture. Pour into your glass and garnish.