The Getaway Car, from Meaghan Dorman at The Raines Law Room in New York City, is one of our favorite ways to introduce folks to Ancho Reyes, a smoky ancho chili liqueur.
Dorman calls for Appleton Reserve, but it’s lovely with any aged rum you like. It really shines with fresh pineapple juice, but we’ve made plenty with the canned stuff and we enjoyed every glass.
The original recipe calls for plain old simple syrup, but if you have pineapple syrup it will be fantastic in the Getaway Car. Similarly, a pineapple rum like Plantation’s Stiggins’ Pineapple adds another layer of complexity.
- 1 part Aged rum or Pineapple rum
- 1 part Chile liqueur
- 1½ parts Pineapple juice
- ½ part Lime juice
- ½ part Simple syrup or Pineapple syrup
Shake all ingredients and strain into an tall glass filled with crushed ice. Garnish with a lime wheel and a dusting of ancho chili powder, if you’ve got it.
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- Getaway Car at PUNCH magazine