La Tuna Te Toca
H. Joseph Ehrmann
Seasonality: Late Summer into late Fall
Ingredients
1.5oz Del Maguey Crema de Mezcal
1oz Prickly Pear (tuna) Juice
1oz Lime Juice
.5oz Agave Nectar
.5oz Maraschino Liqueur
When available: Sal de Gusano: This is a salt mixture with dried chiles and the
worm that lives in the agave plant. This is the same worm found as a
marketing gimmick in many mescals (generally a sign of a bad mezcal), but
since the agave plants (also called Maguey - pronounced Ma-GAY) are
abundant in Oaxaca, this worm and the grasshopper were some of the earliest
forms of protein in the early (and current) Oaxacan diet and part of the
local cuisine. The worm actually has a unique flavor, so unless youÕre
going to Oaxaca, look for this in your local Latin Markets and you may just
get lucky. Chapulines: These are the grasshoppers mentioned above. They
are generally sold in Oaxacan markets cooked and coated with a little lime
juice and sometimes chilies as well.
Directions
In a mixing glass, add all ingredients and fill with ice. Shake well for 10 seconds and Hawthorne strain into a chilled cocktail glass. Garnish with along lime zest twist.
When
available, use one or both of these:
-Start with a muddle of 3-4 Chapulines in the bottom of the mixing glass first, and then build the cocktail from there. Use a fine strainer to double strain.
-Rim the glass with a little lime juice and then some sal de gusano.
To Make Prickly Pear Juice:
It takes about 50 pears to
make a half-gallon of juice. Using a
vegetable juicer, drop the prickly pears in and put the juice in a squeeze
bottle. It will become gelatinous but you can shake it and keep using it. If you want a less viscous juice you can leave it
overnight in a large pot to clarify: The dark nectar settles to the bottom,
while pulpy, frothy "mousse" floats to the top. Once juiced
you can keep it fresh for days refrigerated. It
freezes well, too, so juice a couple gallons - pour a few quarts into recycled
plastic bottles - and freeze them.
Mixologists Notes
Prickly Pears (called "Tunas" in
Spanish) are nutritious, high in fiber, magnesium,
vitamin C and potassium and are abundant in California in late summer and fall.
The fruit contains small clusters of spines called glochids that can easily
detach and stick in your skin, so be careful harvesting and prepping them. This
drink came about as a result of a weeklong visit to Oaxaca, Mexico to learn
about the culture, traditions, and most importantly, the mezcal. The recipe
combines some traditional ingredients in Mexican cooking that are natural fits
for the mezcal and it incorporates some tricks I learned from local bartenders
in how they serve their "mezcalinis".
The use of Prickly Pear makes this a great autumn cocktail. The juice
can also be cooked down into syrup and frozen, so you can get the great flavors
after the season has gone.