Profile
Juliana Arquilla
Star of the Bar Finalist
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.