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.
Nutrition:
There are approximately 160 calories in one serving of Oye Mi Canto (Hear My Song).
Join the Discussion
... comment(s) for Oye Mi Canto (Hear My Song)
You must log in to your account to make a comment.