Julianna’s Winning Drink – Pozole Rojo

Cocktail Recipe

Ingredients:

• 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

Directions:

• 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.