• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 1
    OK

    Chile en Nogada in a Glass

    When it comes to creative cocktails, anything goes! This sipper takes inspiration from a savory classic dinner recipe by blending poblano puree and a creamy walnut liqueur topping with tequila and a splash of lime juice for a drink that is sophisticated and festive!


    Ingredients
    1
    cup
    plus 1 tablespoon Nux Alpina walnut liqueur
    1
    cup
    plus 1/4 ounce simple syrup
    1
    tablespoon
    liquid soy lecithin
    2
    ounces
    reposado tequila
    1
    ounce
    poblano puree
    1
    ounce
    fresh lime juice
    *
    pomegranate seeds, for garnish
    Directions
    Pour 1 cup of Nux Alpina walnut liqueur into a shallow plastic container. Mix in 1 cup of simple syrup and the soy lecithin. Pulse with a hand immersion blender until thoroughly mixed. Chill for 2 hours.
    Put tequila, poblano puree, lime juice and remaining walnut liqueur and simple syrup in a cocktail shaker filled with ice. Fill an old-fashioned glass with ice. Shake and strain the cocktail into the glass.
    Froth the surface of the chilled walnut liqueur mixture with the hand blender repeatedly until sudsy bubbles start to form.
    Scoop bubbles with a spoon and layer on top of the cocktail. Gently place pomegranate seeds on top of air.

    The base number of servings for this recipe is 1
    OK

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