Alejandro Medina's journey with the Parkeroo cocktail spans 15 years, beginning at Anvil in Houston where agave spirits thrived. This tequila-based drink, highlighted in 'The Stork Club Bar Book,' is notable for its unusual combination of sherry and tequila, marking its exotic appeal during a time when tequila was less popular in the U.S. Medina aimed to honor the traditional Parkeroo while adding his unique touch during the development of the menu at Bar Bludorn, embracing both heritage and creativity in cocktail crafting.
The Parkeroo, with its mixture of dry sherry and tequila, embodies a unique cocktail experience, being the only tequila cocktail featured in 'The Stork Club Bar Book'.
Medina sought a balance between tradition and innovation, believing he could create an interesting drink that pays homage to the classic Parkeroo recipe.
The drink's original version calls for a combination of sherry and tequila, a rare blend at the time, marking its exotic status in the cocktail world.
With its refreshing twist of lemon peel and chilling instructions, the Parkeroo sets a benchmark for how tequila can be incorporated into sophisticated cocktail culture.
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