0 (0)


Cherimoya cocktail

Cherimoya cocktail
Los Angeles Times

Cherimoyas, with their haunting perfume, creamy texture and a delicate flavor that combines notes of pear and passion fruit, are becoming more plentiful every year here during their season. For a few weeks, they're not rarities (though they do look ... Read more

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 1Peel, 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 2Using 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.

Note: 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.


Asian pear tart
Asian pear tart

Mexican cemita burger
Mexican cemita burger

Crab salad
Crab salad

Sandra's Mexican Rice
Sandra's Mexican Rice

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Pumpkin-spiced egg nog
The Parlour Trick
Mexican hot chocolate
Heavenly eggnog (plus variations)