Peru Peru Recipe
Patrón Añejo Tequila, poire williams, cointreau, lime
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Prepare and chill
If you prefer the cocktail chilled without dilution, place your coupe or rocks glass in the freezer for 5–10 minutes. Also gather a shaker, strainer, jigger and a bar spoon.
- 2
Dry shake (if using egg white)
Add Patrón Añejo (2 oz), Poire Williams (0.5 oz), Cointreau (0.5 oz), fresh lime juice (0.75 oz), simple syrup (0.25 oz) and the egg white (0.5 each) to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a silky texture.
- 3
Wet shake
Open the shaker, add ice (about 4 oz or a full shaker tin), seal and shake hard for 12–15 seconds until the shaker is cold and slightly frosted. This chills and dilutes the drink to the proper balance.
- 4
Double strain and serve
Double-strain the cocktail into the chilled coupe or rocks glass using a Hawthorne and fine mesh strainer to remove ice shards and any coagulated egg bits. If you prefer no egg white, simply add all ingredients to the shaker with ice and shake, then strain.
Garnish & Finish
- 5
Float or place a thin pear slice on the rim or across the top of the glass and add a lime wheel or twist. Serve immediately.