Oye Mi Canto

Beautifully pale and delicate cocktail that elegantly pairs tamarind-infused blanco tequila with the fruity notes of rosé vermouth. Accented by a dash of orange bitters and a faint wisp of mezcal smoke, this complex and nuanced drink is stirred and served up in a chilled coupe. It is stunningly finished with a delicate white edible flower pinned to the rim of the glass.

Ingredients:

• 30 ml Patrón Silver blanco tequila infused with tamarind

• 60 ml Rosé/rosato vermouth

• 5 ml Del Maguey Vida Clásico Mezcal

• 1 dash Orange Bitters by Angostura

Instructions:

• To make the tequila and tamarind infusion: Infuse 250 grams (9oz) of chopped tamarind flesh in 70cl/75cl blanco tequila for 2 days in a vacuum-sealed bag (or 2 weeks in a Kilner jar). Strain through a 100-micron Superbag and rebottle ready for use.

• Stir all ingredients with ice and fine strain into a chilled glass.

• Garnish with white edible flowers pegged to the rim

Attribution:
Recipe: Alex Kratena, London, England
Photo: Difford’s Guide
Origin: Difford’s Guide