Cherimoya cocktail
Cherimoya cocktail
Rating: (1 rated)
Recipe Yield: Total time: 8 minutes | Serves 1
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

Step 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.)

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

Step 3Add 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.

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