Tiny’s Cantina serves the fermented juice of the agave in cocktails and bottles.
By Florence Fabricant
Drive in the highlands in the state of Jalisco, the heart of tequila country, and you’ll see hand-lettered signs at farmhouses announcing the ancient drink pulque, the fermented juice of the agave plant. Pulque in Mexico is also bottled and sold to drink plain or in cocktails. And it has arrived in Brooklyn. At the new Tiny’s Cantina in Brooklyn, Jono Moratis, the general manager, has obtained a supply, Pulque La Flora Pura imported from Mexico in 12-ounce bottles. It’s milky, slightly fizzy, tart and amenable to mixing with spirits in cocktails. The alcohol is 5.5 percent. Aushim Raswant, a beverage director, uses it in a drink he calls Néctar de Dioses, a mix of pulque, mezcal, chile liqueur and agave syrup over ice ($15). Mr. Raswant said that pulque is usually mixed just with fruit but he wanted to devise a cocktail that combined the flavors of Mexico.
Tiny’s Cantina, 229 Flatbush Avenue (Dean Street), 718-970-7007, tinyscantina.com.
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