at the Foundry restaurant, who recommends making this drink with Noilly Prat vermouth and a
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.
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.