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Cherimoya cocktail

Time 8 minutes
Yields Serves 1
Cherimoya cocktail
(Los Angeles Times)
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.

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. Cherimoyas are available at some farmers markets and grocery stores.

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