Chiles en nogada is a Mexican dish made of stuffed poblano chiles with aromatics, fruits, and spices then topped with a walnut-based cream sauce, called nogada, pomegranate seeds and parsley.
Traditional chile en nogada is from Puebla and is tied to the independence of Mexico. It is said they were created by monjas and prepared for the future emperor Agustín de Iturbide after the signing of the Treaty of Córdoba.
In the Spirit of Mexican Independence Day
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.
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
Directions
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!