Sipping on Salsa

Tracy Eustaquio

Soup migrates from bowl to glass in the Pozole Highball at modern Mexican concept Pascual. “The cocktail tastes like the best bowl of pozole verde I had in Mexico City but made refreshing and balanced,” says Tracy Eustaquio, lead bartender. The build begins with blanco tequila, which is infused with tomatillo, poblano, jalapeño, cilantro, cumin, Mexican oregano and adobo seasoning. Raicilla, an earthy cousin of tequila, imparts a smoky depth that mimics the aroma of cooked meat and chiles, solidifying the cocktail’s savory slant. Lime and simple syrup brighten the base, and the mixture is shaken and strained into a Collins glass, then finished with a spear of ice and a splash of Topo Chico.

Despite the complex flavor profile, Eustaquio says the R&D process was fairly straightforward: “I love cocktails with a vegetal green profile, so I kept it simple.” If she had to pick a powerhouse ingredient, it would be the adobo. “The adobo seasoning is what really tied this cocktail together. It’s very savory, it gives umami and it took the cocktail from just yummy and vegetal to something that is distinctly pozole,” she explains.

The Pozole Highball has become a sleeper success. Some may be intimidated by the flavor profile, but it only takes one person to try it before others follow suit. “It’s definitely one of those cocktails that gets ordered by the adventurous guest at the table,” Eustaquio says. Once sips have been shared, the next round inevitably includes multiple orders, she reports.

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