La Pera - A Cocktail that Delivers Fall Flavors, Deliciously
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Shake up a batch of La Famosa’s La Pera for a cozy autumn gathering
By Susan Able | Photography by Jennifer Chase | Orginally published in the Edible DC Fall 2020 Issue
Chef Joancarlo Parkhurst’s new restaurant, La Famosa, a dreamy, tropical space in the Navy Yard opened in August.
“La Famosa is my vision and interpretation of Puerto Rican cuisine, staying very true and loyal to the roots,” Parkhurst told us, “but we’re doing a slightly fresher and more vibrant take on it.” Parkhurst named La Famosa after a canning company his family owned in Puerto Rico in the 1920s.
Phillip Guernsey, La Famosa’s general manager and bar director, developed the Le Pera cocktail, thinking of island flavors paired with the change of seasons in DC.
Guernsey explained his inspiration: “This is a nod to our ‘born in Puerto Rico, made in DC’ ethos. The spiced rum and demerara simple syrup are very representative of Puerto Rican flavors and ingredients, as is the passion fruit nectar—a tropical fruit that is very popular in the Caribbean. But since we are in DC, we wanted to tip our hat to autumn, which is when the pears come in. And while pears may not be common in Puerto Rico, the tart-meets-sweet notes are a wonderful complement to the spiced undertones of the drink.”
La Pera
2 ounces Cotton & Reed Dry Spice Rum
½ ounce Cotton & Reed Allspice Dram
½ ounce demerara simple syrup
1 ounce passion fruit nectar
1 ounce pear nectar
Ginger beer (not ginger ale)
Freshly grated nutmeg
Build in a shaker with ice. Shake vigorously for 8–10 seconds and pour and strain over fresh ice in a highball glass. Top with a ginger beer float and freshly grated nutmeg.
La Famosa, Washington Navy Yard, 1300 4th St SE Washington, DC | @eatlafamosa
