Oye Mi Canto (Hear My Song)

Difford's Guide
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Serve in

Coupe glass

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.

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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:

160 calories

Alcohol content:

  • 1.4 standard drinks
  • 20.62% alc./vol. (41.24° proof)
  • 19.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£9.90 £9.90 exc VAT

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