Peralta

3⁄4 oz Rye, Old Overholt
3⁄4 oz Cynar
3⁄4 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
1 ds Bitters (Deep Elum house)
1 twst Grapefruit peel (as garnish)
Instructions

Shake, strain, coupe, straight up, garnish

Cocktail summary
Posted by Dan on
Created by
Evan Harrison, Deep Ellum, Boston, MA
Year
2010
Is an
authentic recipe
Reference

http://cocktailvirgin.blogspot.com/2010/03/peralta.html

Curator
Not yet rated
Average
4 stars
(17 ratings)
YieldsDrink
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From other users
  • Hard to go too wrong with a bunch of solid ingredients. Sweeter than I expected.
  • Used Peychaud's bitter instead and equal parts lemon and grapefruit juice
  • Made with Finger Lakes Distilling high-rye Bourbon and Fee WBA bittters. Very good, slightly bitter, complex, and interesting. Use regular Angostura next time to prevent the bitters from dominating. — ★★★★★
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Comments

herbal, mildly bitter, and bright- like this a lot. Though the I didn't know what a dash of orange and grapefruit meant (bitters?), I assume a typo- so I had to skip that part.

Dan commented on 9/24/2011:

Apologies for the inaccuracies, now corrected. I'm not sure what Deep Elum's house aromatic bitters are like, but I think regular Angostura or similar would work well. Attribution corrected. Gratitude to Cocktail Virgin Slut's excellent blog.

laerm commented on 4/27/2022:

Re bitters, I dunno what the original calls for, but I actually thought this needed more verve than it has so I went generous with Bittercube Bolivar.