Holy Pozole Mezcal Cocktail

By: The Local Palate
Holy Pozole mezcal cocktails in tall glasses with radishes and cilantro on top

Apothecary in Dallas, Texas, is known for boldly going where cocktail flavors have not gone before. In Greg Huston’s own words, “We constantly seek new inspirations for cocktails, and anything in liquid form is already nearly there. Tea, soy sauce, vinegar, and soup are all ones we’ve tried to great success. ” This mezcal cocktail features white hominy syrup, corn liquor, Mexican crema, and blue agave syrup. Rich with savory flavor and topped with radishes and cilantro, this cocktail can act as an appetizer or libation.

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Serves 35

  • 1,500 milliliters Spicy Mezcal (recipe follows)
  • 500 milliliters Ancho-Nixta Blend (recipe follows)
  • 1,500 milliliters Hominy Syrup (recipe follows)
  • 750 milliliters lime juice
  • 250 milliliters Mexican crema*
  • Garnish: Radish slices and cilantro leaves

  • *Note: If you can’t find Mexican crema, a blend of sour cream, lime juice, and salt to taste makes an easy substitute.

  • For the Spicy Mezcal
  • 4 poblano peppers
  • 12 tomatillo peppers
  • 2 serrano peppers
  • 2 jalapeños
  • 2 (750-milliliter) bottles Burrito Fiestero mezcal

  • Special equipment: Sous vide machine or candy thermometer, food-grade plastic zip-close bags

  • For the Ancho-Nixta Blend
  • 8 ounces Ancho Reyes liqueur 
  • 8 ounces Ancho Reyes Verde liqueur 
  • 8 ounces Nixta corn liqueur

  • For the Hominy Syrup
  • 1 29-ounce can white hominy, drained
  • 20 ounces undiluted blue agave syrup
  • 20 ounces vegetable stock

  • Special equipment: Kitchen scale 

Make the Spicy Mezcal

  1. Prepare sous vide bath at 135 degrees. Slice all peppers into circles and place inside a food-grade bag with mezcal; seal and let sit in sous vide for 2 hours. (If you don’t have a sous vide machine, use a stockpot filled with water on the stove, plastic freezer bags, and a candy thermometer, keeping close tabs on the temperature.)
  2. Allow to cool, then puree in a blender and strain through a chinois. Recipe makes 1500 milliliters.

Make the Ancho-Nixta Blend

Mix all liqueurs in a large jar or container. Recipe makes 500 milliliters.

Make the Hominy Syrup

Weigh out 20 ounces drained hominy and add to a blender. Weigh same amounts of agave and vegetable stock and add to blender; blend until totally combined and then strain through a chinois until no particles remain. Recipe makes 1700 milliliters.

Make the Holy Pozole

Combine Spicy Mezcal and Ancho-Nixta Blend. In a cocktail tin over ice, pour 2 ounces of batched blend. Add 1½ ounces hominy syrup, ¾ ounce lime juice, and ¼ ounce crema and shake. Strain into a rocks glass over a large ice cube and garnish with radish and cilantro. Drink within 15 minutes to avoid separation.

  • Recipe By
    Tanner Agar and Greg Huston from Apothecary, Dallas, TX
  • Contributing City

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