As I mentioned a couple of post before, Pulque, the fermented alcoholic beverage made from the sap of the maguey plant is starting to gain momentum. Pulqueria is a bar in NYC that opened recently, and offeres this traditional mexican drink.
They are serving regular pulque and Curados de Pulque, fermented pulque cocktails which combine Pulque with puréed fresh fruits and vegtables. The curados come in flavors like Watermelon-Epazote, Jicama-Chile and Corn-Pineapple. The history of pulque is fascinating. Pulque is older than tequila and stronger than beer. It is a celebrated alcoholic beverage made from the agave plant, which has been steeped in Mexican culture for centuries. Unlike tequila or mezcal, which is distilled from agave, pulque is fermented, sometimes from up to six types of agave plants. The resulting beverage is somewhat cloudy and sweet, similar to coconut water in texture and color.
The cocktails are paired with Chef Nacxitl Gaxiola’s take on authentic Mexican grub with entrée standouts including the fish tacos and chicken enchiladas verdes and the seasonal pumpkin seed and sundried tomato dip appetizer.
Sample of The Cocktail Menu:
11 Doyers St., New York, NY 10013 phone: 212-513-1527