I picked up a beautiful, ripe cherimoya the other day and was inspired to create a super simple cocktail showcasing its unique, pineapple-pear like flavor. I had planned to incorporate the cherimoya into the photo, but I managed to eat it all while simmering the syrup. So, I’ve made up for it here with a crazy garnish.
Cherimoyas are native to parts of Peru, so naturally my first thought was to make a cocktail with pisco. Unfortunately, our state-owned liquor stores here in New Hampshire apparently don’t stock ANY, even the mega stores on the highway. Guess I’ll be taking a field trip over the Mass border to expand my liquor horizons a bit.
- 2 oz tequila
- 1 oz cherimoya syrup*
- 1 oz lime juice
- 3 mint leaves
Add all ingredients with ice to a shaker, shake until chilled. Strain into glass filled with fresh ice. Garnish with lime and mint.
Combine 100g sugar and 100ml water in a small saucepan on medium-low heat. Scoop out the white flesh from one half of a large, ripe cherimoya and remove seeds. Discard skin and seeds and add the white flesh to syrup. Simmer until thickened, let cool, strain.