La Perla Cocktail Recipe
When we want to pretend we’re New York bartenders–which is a lot of the time–and even better when we want to pretend we’re New York bartenders shooting the shit with other New York bartenders, we tune in to Damon Boelte and Sother Teague‘s The Speakeasy Podcast. It’s worth tuning in to this week’s episode just to hear guest Katie Stipe tell stories about what it was like to be on the scene in Manhattan just as the cocktail was waking up from its long coma. As a bonus, Stipe, who has a strong affinity for sherry, reminded us of La Perla, a recipe we had considered using for Sherry day of Fortified Wine Week, before ultimately going with the sherry cobbler. We promptly forgot about La Perla, which is a pity since–while one of us can take it or leave it–one of us is always on the lookout for good sherry cocktail recipes. Our thanks to Katie Stipe and The Speakeasy Podcast for not letting us forget La Perla forever.
Somewhat perversely, we didn’t actually use dry sherry, but Yzaguirre Dry Reserva, a Catalan dry vermouth with a similar bone dry quality and whiff of sea air. I’ll want to try La Perla again with an actual sherry. I imagine when I do I will enjoy the push-pull quality of the pear’s succulence and the fortified wine’s dryness just as much as I did this time.
- 1 1/2 oz reposado tequila
- 1 1/2 oz dry sherry
- 3/4 oz oz pear liqueur–we used St. George’s spiced pear liqueur and liked it, but could imagine a non-spiced version like Mathilde’s would produce a cleaner flavor.
- lemon twist for garnish
- Add liquid ingredients to a mixing glass.
- Fill with ice to the level of the liquid.
- Stir until the ice is noticeably melted.
- Strain into a cocktail glass.