Cocktail Challenge: pulque | Cocktail Challenge | Chicago Reader

Cocktail Challenge: pulque 

Tim Williams puts the milky fermented juice of the maguey plant to good use

The Drawing Room's Cristiana DeLucca challenged Tim Williams of Francesca's Forno with pulque, a milky, mildly alcoholic beverage made from the fermented sap of the agave plant. The cocktail's named for Mexican revolutionary Miguel Hidalgo.

click to enlarge ANDREA BAUER

Hidalgo's Hundreds

1.5 oz Tequila Ocho Reposado

.75 oz cumin-infused pulque reduction

.5 oz lemon juice

1 bar spoon orange marmalade

2 dashes Fee Bros. West Indian Orange Bitters

2 bar spoons blood orange juice

orange peel

1 Combine two cans pulque with sugar and cumin and reduce over heat by half.

2 Combine ingredients up to the blood orange juice in a bar glass, add ice, cap, and shake vigorously.

3 Strain into a glass and top with the blood orange juice.

4 Garnish with an orange peel.

Who's next:

Williams has challenged Daniel de Oliveira of GT Fish & Oyster with portobello mushrooms.

—Kate Schmidt

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