La Perla recipe
Created by bartender Brian Miller, this stirred aperitif pairs reposado tequila with manzanilla sherry.
Method: Stir and strain ·
Glass: Chilled coupe glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Modern Classics
Ingredients
- 1 1/2 oz Reposado tequila (preferably 100% agave)
- 1 1/2 oz Manzanilla sherry (dry and crisp)
- 3/4 oz Pear liqueur (such as Mathilde or St. George)
How to make a La Perla
- Fill a mixing glass with quality ice cubes.
- Add the reposado tequila, manzanilla sherry, and pear liqueur to the mixing glass.
- Stir thoroughly for thirty seconds until chilled and properly diluted.
- Strain the mixture into a chilled coupe glass.
- Garnish with a fresh lemon twist.
Garnish
Express the oils from a lemon twist over the surface and drop it into the glass.
Pro tip
Manzanilla sherry can oxidize quickly once opened, so store the bottle in the refrigerator to preserve its saline brightness. Use a crystal-clear mixing glass and large ice cubes for optimal chill without over-diluting.
History of the La Perla
The La Perla was created around 2007 by bartender Brian Miller while working at Death & Co in New York City. While widely credited to Miller during the craft cocktail renaissance, exact accounts of its initial menu placement sometimes vary among cocktail historians. The drink broke conventional boundaries by pairing barrel-aged agave spirit with dry, saline manzanilla sherry instead of sweet vermouth, establishing a new template for split-base stirred cocktails that later influenced bars worldwide.
Flavour profile
Saline, Agave, Orchard fruit, Dry
Variations
- Mezcal Perla — Substitute smoky mezcal for the reposado tequila to add earthy, peat-like depth.
- Apple Perla — Swap pear liqueur for calvados or apple brandy for a richer autumn profile.
Practise making the La Perla in the free Virtual Bar game.