Pigs and Pearls tequila cocktail by Reece Griffiths of Chula Sydney is a riff on La Perla using ingredients that would have otherwise been discarded.
Pigs and Pearls Tequila Cocktail – Photo © Cocktails & Bars
Named after Pig’s Pearls, a burger and craft beer bar in Guadalajara Mexico, Pigs and Pearls is another tequila cocktail by Reece Griffiths, Venue Manager at Chula Sydney. This twist on La Perla cocktail (reposado tequila, manzanilla sherry and Poire William liqueur) uses fino sherry and charcoal BBQ pineapple syrup with parsley stem oil as garnish.
Applying sustainability practices, the syrup and the oil are made using ingredients that would have otherwise been discarded. The skin and the core of the pineapples are cooked over charcoal and infused into a syrup. The parsley stem oil makes use of discarded parsley stems cooked sous vide with grapeseed oil which adds a herbaceous aroma to the cocktail.
Pigs and Pearls Tequila Cocktail Recipe
Recipe by Reece Griffiths, Chula Sydney
Ingredients
- 40 ml reposado tequila
- 40 ml fino sherry
- 15 ml charcoal BBQ pineapple syrup*
For charcoal BBQ pineapple syrup:
- 1 pineapple’s worth of skins and core post juicing
- 500g raw sugar
- 500 ml water
Glassware: coupette
Garnish: 3 drops of parsley stem oil**
Method
In a mixing glass, add reposado tequila, fino sherry and syrup and stir over ice. Strain into a chilled coupette and add 3 drops of parsley stem oil.
* To make the charcoal BBQ pineapple syrup, roast the skins and core for 15 mins in a charcoal oven at 200oC. In a large pan, add 500g of raw sugar, 500ml water and the pineapple pieces and heat to infuse. Strain through a fine strainer lined with muslin cloth or a superbag.
** To make the parsley stem oil, combine one bunch of dried parsley stems with grapeseed oil in sous vide for 30 min at 63oC.
Pigs and Pearls tequila cocktail by Reece Griffiths was served at lunch with Dré Masso at Chula Sydney.
Photo by Cocktails & Bars – © Copyright: All rights reserved.
