Cocktail Challenge: Tim Williams of Francesca's Forno takes on pulque | Slideshows | Chicago Reader

Cocktail Challenge: Tim Williams of Francesca's Forno takes on pulque 

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Andrea Bauer
Pulque, a milky, mildly alcholic beverage made from the fermented sap of the agave plant. "It has a weird, almost nutty flavor," Williams said.
Andrea Bauer
Williams assembles his ingredients behind the bar at Tenzing Wine & Spirits, in the West Loop.
Andrea Bauer
Add one bar spoon of orange marmalade to a mixing glass.
Andrea Bauer
Add .75 oz. cumin-infused pulque reduction, made by reducing two cans of pulque with cumin and sugar by half.
Andrea Bauer
Add 1.5 oz. Tequila Ocho Reposado
Andrea Bauer
Add two dashes Fee Bros. West Indian Orange Bitters.
Andrea Bauer
Add ice to a shaker.
Andrea Bauer
Pour in the mixture.
Andrea Bauer
Cap with the glass and shake vigorously.
Andrea Bauer
Strain into a glass with ice.
Andrea Bauer
Garnish with an orange peel.
Andrea Bauer
Top with two bar spoons of blood orange juice.
Andrea Bauer
Williams with the finished cocktail, Hildalgo's Hundreds.
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Andrea Bauer
Pulque, a milky, mildly alcholic beverage made from the fermented sap of the agave plant. "It has a weird, almost nutty flavor," Williams said.

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