Juliana Arquilla

Star of the Bar Finalist

Meet Juliana

Juliana Arquilla

Julianna’s Winning Drink – Pozole Rojo

Cocktail Recipe


  • 1 .5 oz Pozole Mezcal
  • 0.75 oz Dolin dry vermouth
  • 0.50 oz Ancho Reyes Verde
  • Oregano tincture rinse
  • Lime expression
  • Watermelon radish garnish


  • Combine the pozole mezcal, dry vermouth and Ancho Reyes in a mixing glass
  • Add ice stir for 20-25 second
  • In a Nick and Nora glass add oregano tincture rinse
  • Strain cocktail into the Nick and Nora glass express a lime over the cocktail and garnish with a watermelon radish
  • Enjoy the cocktail
  • To make pozole mezcal
    • Sous vis 1 bottle of espadin mezcal (preferably peleton)
    • 400 grams of soaked hominy
    • 100 grams tortilla chips
    • 1 toasted Oaxaca pasilla Chile
    • 1 toasted gaujillo Chile
    • 1 toasted Ancho Chile
    • 60 grams of chorizo fat
    • Cook at 160 degrees for 1.5 hours, strain through chinos, put in the fridge for 24 hours, strain off the chorizo fat and strain through a chinos again
  • 0regano Tinture
    • 12 oz of over proof neutral grain spirit
    • 2 tablespoons of dried Mexican oregano
    • 1/4 teaspoon cumin
    • 1 bay leaf
    • Combine ingredients cover and let sit in the fridge for 24 hours and strain off.

Julianna Arquilla is the Lead Bartender at Bar Sotano in Chicago, IL.

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