Forrest and I made a lot of Three Chiles syrup yesterday. It's one of my favorite syrups to make, because the color is just so pretty--a deep, dark, warm red--and you can actually see flecks of the ancho chiles, even after straining.
If you haven't tried Royal Rose Three Chiles Syrup yet, let me say that it isn't overwhelmingly hot. It tastes fruity, sweet, smoky, and spicy. Lots and lots of peppers, both fresh and dried, give the Three Chiles syrup a really unique and assertive flavor. Try it with tequila (a slam dunk!), or rum. At the Royal Rose tasting at Blue Apron Foods a few weeks ago, one person bought a bottle to drizzle on top of vanilla ice cream. That sounds dangerously good.
Try this drink on a hot night (or day). It really hits the spot.
2 oz. white rum
1/2 oz. Royal Rose Three Chiles Syrup
1/2 oz. fresh lime juice
1-2 dashes bitters
Combine ingredients over ice in a Boston shaker. Shake vigorously. Serve on the rocks with a lime wedge and a salt rim, if desired.