Zimi is a cocktail app, so we have to ask before you come in.
Please drink responsibly.
By continuing you agree to our Terms of Service and Privacy Policy.
Zimi is built around alcoholic drinks, so we only serve people who are of legal drinking age. We will be here.
Please drink responsibly.
Chile heat made pourable: capsaicin with sugar and enough body to measure.
Mexico
Ancho Reyes, released in 2013 from a Puebla recipe dated to 1927, opened the category. A wave of poblano, serrano, and habanero bottlings followed as spicy cocktails moved from muddled peppers to something a bartender could measure.
Dried or fresh chiles macerate in neutral or cane spirit, then sweeten. Dried-chile versions carry smoke and raisin; fresh-chile versions stay green and sharp.
Sweet up front, then a heat that builds and settles at the back of the throat. Dried styles read smoky and fruity, fresh ones grassy.
Did you know
A liqueur delivers heat far more consistently than muddled peppers, whose capsaicin varies wildly between two fruit off the same plant.
Also known as: chili liqueur, chile poblano liqueur
Showing top 12