Wednesday, August 26, 2020

la perla rosa

1 1/2 part Blanco Tequila (1 1/2 oz Lunazul)
3/4 part Lemon Juice (3/4 oz)
1 part Fresh Peach (34 grams Peach + 1/2 oz Simple Syrup)
Mint Sprigs (8 leaf)
2 dash Angostura Bitters per drink (2 dash)

Blend with crushed ice (6 oz) until smooth, pour into a chilled Highball glass, and garnish with mint sprigs and a lemon twist.
Two Wednesdays ago, I was perusing Amanda Schuster's New York Cocktails and spotted another blender drink. That one was the La Perla Rosa by TJ Lynch at Mother's Ruin, and it called for fresh peach and mint that reminded me of the Missionary's Downfall. The recipe seemed a bit dry with all of the sweetness being derived from the peach, so I blended it without ice and did a straw taste. I added a half ounce of simple syrup to better balance the drink (but given the frozen drink format, I could have safely doubled that especially after it came out drier post-blending with ice). After adding the crushed ice and serving, La Perla Rosa greeted the senses with lemon, peach, and mint aromas. Next, a tart lemon sip led into tequila, peach, and mint flavors on the swallow with a clove and allspice finish.

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