Garnish:
White edible flowers pegged to rim
How to make:
To make the tequila and tamarind infusion: Infuse 250 gram (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.
To make the cocktail: STIR all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Patrón Silver blanco tequila (infused with tamarind) |
| 2 fl oz | Martini Rosato |
| 1/6 fl oz | Del Maguey VIDA mezcal |
| 1 dash | Orange Bitters by Angostura |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
This pale pink cocktail looks delicate and indeed is delicately balanced with a wisp of mezcal smoke. Even if you forgo the infusion and use unflavoured blanco tequila it's still a great drink.
History:
Adapted from a recipe created by Alex Kratena, London, England. Alex's original recipe calls for Del Maguey Chichicapa mezcal.
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