La Perla puts tequila in a quieter setting: a stirred cocktail with dry sherry and pear liqueur. There is no citrus juice or salted rim. The sherry occupies as much space as the tequila, making it an essential part of the drink rather than a small accent.
The Museum of the American Cocktail published Jacques Bezuidenhout’s recipe in January 2008, specifying Partida reposado, Domecq manzanilla and Mathilde pear liqueur. Those named ingredients provide a useful reference for choosing bottles. Serve the drink cold in a stemmed glass; a lemon twist supplies aroma without turning it into a sour.
Ingredients
Makes one cocktail.
1 1/2 oz reposado tequila (original specification: Partida)
1 1/2 oz manzanilla sherry (original specification: Domecq)
3/4 oz pear liqueur (original specification: Mathilde)
Lemon twist, for garnish
Method
Chill a stemmed cocktail glass. Add the tequila, sherry and pear liqueur to a mixing glass.
Add ice and stir until the drink is cold and smoothly combined.
Strain into the chilled glass, leaving the mixing ice behind. Express a lemon twist over the drink and use it as the garnish.
Recipe credit: Jacques Bezuidenhout; specification published by The Museum of the American Cocktail. Read the recipe at The Museum of the American Cocktail.
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