Servir emTaça Coupe
White edible flowers pegged to rim
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 (infusionado com tamarindo)|
|2 fl oz||Rosato/rosé vermouth|
|1/6 fl oz||Del Maguey VIDA mezcal|
|1 dash||Orange Bitters by Angostura|
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.