At Good Neighbor Bar in Altadena, California, bar director Jesus Gomez showcases his deep affection for traditional cocktails. The in depth menu even features a complete part for egg white–laced drinks just like the Apple Blow Fizz, Spanish Monk, Astor Resort Particular and the Prado.

The latter drink, whose identify means “meadow” or “discipline” in Spanish, has murky origins, however seems to have first been printed within the huge 1977 compendium Jones’ Full Barguide. With its mixture of tequila, lime, maraschino and egg white, it may very well be categorized as a Tequila Daisy or Margarita variation whereby maraschino takes the place of orange liqueur. However its addition of egg white takes the drink in a completely completely different textural course.

Gomez first discovered the cocktail in an expansive assortment of traditional recipes at his earlier bar, The Raymond 1886 in Pasadena; the recipe there turned out to be an identical to the one within the Jones ebook. He tried it as written—a reasonably commonplace egg white bitter construction, with maraschino appearing as the one sweetener—and located it almost good. His one main change: Although the unique recipe requires half an egg white, Gomez ups the fluffiness with an entire one.

With the construct set, Gomez turned to deciding on the substances. For citrusy tequila drinks, he reaches for Gran Clásico, a Highland expression from Jalisco that’s “a bit bit sweeter, like contemporary agave,” he says, a welcome addition to the Prado, which is on the dry finish of the spectrum. Likewise, for the maraschino, Gomez selected Maraska for its fruity profile and its increased sugar content material, which brings stability to the drink.

Within the canon of egg white cocktails, tequila-based recipes have barely made a dent. That is partially resulting from the truth that lots of the most well-known egg white drinks originated within the pre-Prohibition interval, when agave spirits have been deeply underrepresented within the American mixological canon. At the moment’s drinkers who love tequila not often get the pleasure of experiencing a misplaced traditional like this. Maybe that’s the important thing to the Prado’s enchantment. 

However at Good Neighbor, there’s additionally one thing in regards to the Prado that makes it nearly tailored for Los Angeles. The drink’s naturally dry high quality—akin to a Hemingway Daiquiri—makes it a straightforward promote in a low-sugar city like Los Angeles, the place Gomez says friends are sometimes asking, “Would you thoughts simply bringing down the sugar a bit bit extra?” For these prospects, the Prado is a cocktail he encourages ordering as-is.

For the reason that bar opened final fall, the Prado has constantly landed within the high three hottest cocktails—on a menu of greater than 30 drinks—week over week. Gomez says that it lives as much as its identify: The Prado is like strolling via a lush meadow. “When you’re searching for one thing that’s gonna be mild, fluffy and barely grassy,” he says, “that is the drink for you.”