- 3 oz Gin
- 1/2 oz Dry Vermouth
- Teaspoon Menjure de Ancho Reyes (Ancho Chile Liqueur)
Take a classic American martini and add a dash of ancho chile liqueur from the Pueblo de Zaragoza en Mexico and you have a drink that is quintessentially San Jose, California.
San Jose, my adopted home town, was home to Costanoan Indians when Spaniards arrived in 1776. It was part of the Mexican state of California until 1846 when settlers revolted and declared California an independent republic. Then the territory was annexed by the United States and became a U.S. state in 1850. San Jose is proud of all these heritages. They are reflected in our language(s), food, architecture and more.
The use of chiles for flavor came from Native Americans in Mexico (likely dating to before the Mayans and Aztecs.) And today my neighbors and I use salsa and chile sauces like the rest of the USA uses salt or ketchup.
Ancho Reyes does provide a kick but it isn't super hot. Instead it gives the San Jose Martini a warm, smoky aroma and roasted chile flavor.