Recipe: Cherimoya cocktail - Los Angeles Times
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Recipe: Cherimoya cocktail

CHEERS: This cocktail is a blend of fresh juices -- plus three liquors.
CHEERS: This cocktail is a blend of fresh juices -- plus three liquors.
(Karen Tapia-Andersen / Los Angeles Times)
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Total time: 8 minutes

Servings: 1

Note: From Eddie Perez at the Foundry restaurant, who recommends making this drink with Noilly Prat vermouth and a Trinidad rum made from sugarcane juice such as 10 Cane Rum.

1 large pear

1/4 cherimoya (grapefruit-sized), peeled and seeded (about 1/2 cup fruit)

1 1/2 ounces Trinidad sugar-cane rum, divided

1 ounce silver tequila

1 ounce amber agave nectar

1 ounce sweet red vermouth

Juice from 1/4 medium lemon

Juice from 1/4 medium lime

1 tablespoon fresh or canned pineapple juice

Dash orange bitters

4 to 6 drops creme de cocoa

1. Peel, seed and puree the pear in a blender. Measure out one-fourth cup puree and set aside. (Or use 2 ounces purchased fresh pear puree.)

2. Using a muddler or mortar and pestle, muddle the cherimoya with 1 ounce rum. Pour into cocktail shaker.

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3. Add the remaining rum, the tequila, agave nectar, vermouth, pear puree, lemon juice, lime juice, pineapple juice, bitters, creme de cocoa and ice. Shake vigorously. Strain into a tall Collins or Martini glass over ice. Serve with a straw.

Each serving: 431 calories; 1 gram protein; 62 grams carbohydrates; 3 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 9 mg. sodium.

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