Altamura Recipe

Toast and steep

Lightly toast the torn ancho chile pieces in a dry skillet over medium heat for 30–45 seconds, just until fragrant — don’t burn. Add the toasted ancho pieces, sugar, and water to a small saucepan.

Bring the mixture to a gentle simmer, stir until sugar dissolves, then lower heat and simmer very gently for 6–8 minutes to extract color and flavor. Remove from heat and let steep, covered, for 20–30 minutes for a deeper chile note.

Strain the syrup through a fine mesh sieve or cheesecloth into a jar, pressing solids to extract liquid. Cool to room temperature, then refrigerate. The syrup will keep about 2 weeks refrigerated.

If rimming: on a small plate combine a pinch of ancho chile powder with a little salt. Rub the lime wedge around the glass rim, then dip the rim into the chile mixture. Set glass aside.

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz vodka, 1.5 oz pomegranate juice, 0.75 oz fresh lime juice, 0.5 oz ancho chile syrup, and 0.25 oz orange liqueur (if using).

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Strain into a chilled coupe or rocks glass over fresh ice (or serve up without ice, depending on preference).

Garnish with a lime wheel on the rim and a few pomegranate seeds dropped into the drink. Optionally sprinkle a tiny pinch of ancho chile powder atop the cocktail for aroma.