Mezcal en Nogada Cocktail
Ingredients
- 1.5 oz of Ancho Reyes Chile Poblano Liquor
- 2 oz of Mezcal infused with Cooked Agave
- 1.5 oz of Cream of Nogada
- 1 bar spoon of agave syrup
- Pomegranate
- Parsley
Make this Cocktail
Add ice to a martini glass to chill. Combine Ancho Reyes, Mezcal, Cream of Nogada, and agave syrup in a shaker, then shake dry for 5 seconds. Add ice to your shaker, and mix ingredients for 10-15 seconds. Remove ice from your martini glass, and pour with your Hawthorne strainer into glass. Garnish with pomegranate and parsley. Enjoy!
GREAT FOR
- Entertaining
- Refreshing
- Pairings
PARTNER LINKS
To do something traditional for the month of independence, I searched the internet for a cocktail recipe based on the traditional dish chiles en nogada. Since I could not find anything I decided to go for it and do an original recipe called Mezcal En Nogada. I kept the ingredients simple, with the main base being of course nogada cream and mezcal.
It is pretty laborious and there are several ingredients to make the nogada cream. So, on a recent trip to Puebla, I picked up some extra cream from a restaurant serving chiles en nogada for this recipe. But, I’d love to hear your suggestions of alternatives that can be used for this recipe.