I first tasted this cocktail in Mexico city. It was served out of a little jerrycan, thus the name. The bar owner gave us a very succinct verbal recipe. Here is my best recollection, combined with other versions of it.
If you do not want to go through the entire process of making the liqueur, you can buy ready made "Ancho Reyes Chile Ancho liqueur".
Place ancho, cinnamon stick, and tequila in a pint size jar. Cover tightly and shake to combine.
Store in cool dry place for 1 week, shacking mixture every other day.
Set a fine-mesh strainer over a medium bowl and line with a triple layer of cheese cloth. Strain tequila mixture pressing on solids to extract as much liquid as possible. Discard solids.
Return infused tequila to a clean jar and add simple sirup. Cover and gently shake to combine. Ancho Chile liqueur can be stored in a cool dark place for up to one year. Shake gently before using.
Ingredients
Directions
Place ancho, cinnamon stick, and tequila in a pint size jar. Cover tightly and shake to combine.
Store in cool dry place for 1 week, shacking mixture every other day.
Set a fine-mesh strainer over a medium bowl and line with a triple layer of cheese cloth. Strain tequila mixture pressing on solids to extract as much liquid as possible. Discard solids.
Return infused tequila to a clean jar and add simple sirup. Cover and gently shake to combine. Ancho Chile liqueur can be stored in a cool dark place for up to one year. Shake gently before using.