Drink recipe: De La Tierra

Earlier this week I was invited to a “tequila dinner” hosted by Patron spirits, with Patron master distiller Francisco Alcaraz as the guest of honor. Naturally, there was tequila in EVERYTHING, from the crudite dip straight on through to the laced tiramisu dessert, with cocktails to pair with everything.  Barman Terry Miller was overheard quipping:  “I bet even the napkins have tequila.”

Not that I’m complaining, mind you…

One of the nicest surprises of the evening (besides Francisco, who was utterly charming) was Miller’s “De La Tierra” cocktail, which translates from Spanish as “Of the Earth.” It’s a perfect name for a drink that indeed has an earthy flavor, a bit savory, a bit rich from the egg white, just a touch sweet. Miller said the drink is loosely based on an “anejo mole fizz,” which I’m not familiar with. But I do know that an anejo (“aged”) tequila would be older than the reposado (“rested”) tequila used for the incarnation served at the event.

The drink (recipe and photo below) might need some translating if you’re planning to try to make this. First, the “rich demarara syrup” means a simple syrup made with golden demarara sugar rather than the usual refined white stuff. Also, simple syrup usually is made with 1 part sugar to 1 part water. “Rich” simple syrup means 2 parts sugar to 1 part water.

Second, the term “dry shake” was new to me. Apparently it just means “shaken without ice.”

De La TierraDe La Tierra

(created by Terence Miller of Stone Rose)

1 1/2 oz.  Patron reposado tequila

1 egg white

1/2 oz. fresh lemon juice

3/4 oz. rich Demarara syrup

1 1/2 teaspoon mole paste

Orange bitters

Combine all ingredients in mixing glass and dry shake vigorously to emulsify. Then add ice and shake vigorously again before straining into coupe. Should develop nice frothy top similar to a fizz. Place 3 drops of orange bitters on top.

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