Serve in aCoupe glass
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||Patron Silver tequila (infused with tamarind)|
|2 fl oz||Martini Rosato|
|1⁄6 fl oz||Del Maguey VIDA mezcal|
|1 dash||Bob's Orange & Mandarin Bitters|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
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.
Adapted from a recipe created by Alex Kratena, London, England. Alex's original recipe calls for Del Maguey Chichichapa mezcal.