Holy Pozole Mezcal Cocktails - The Local Palate

Name: Holy Pozole Mezcal Cocktails - The Local Palate
Ingredients: 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.; 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; 8 ounces Ancho Reyes liqueur; 8 ounces Ancho Reyes Verde liqueur; 8 ounces Nixta corn liqueur; 1 29-ounce can white hominy, drained; 20 ounces undiluted blue agave syrup; 20 ounces vegetable stock; Special equipment: Kitchen scale

thelocalpalate.com

These mezcal cocktails feature white hominy syrup, corn liquor, Mexican crema, and blue agave syrup. Top with radishes and cilantro.

View Original

Share this recipe:

Ingredients

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.
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
8 ounces Ancho Reyes liqueur
8 ounces Ancho Reyes Verde liqueur
8 ounces Nixta corn liqueur
1 29-ounce can white hominy, drained
20 ounces undiluted blue agave syrup
20 ounces vegetable stock
Special equipment: Kitchen scale