Oye Mi Canto Cocktail Recipe

The pale pink-colored Oye Mi Canto is a stirred cocktail based on tequila and tamarind infusion, accentuated with a generous amount of rosé vermouth, balanced by mezcal. This delicate cocktail, both visually and taste-wise, is often garnished with some fresh white flowers pinned on the rim of a coupe glass.

As a seasoned cocktail enthusiast, I’ve tried my fair share of drinks. But there’s something about the Oye Mi Canto cocktail that keeps drawing me back. Maybe it’s the unexpected balance between the smoky mezcal and the tangy tamarind, or perhaps it’s the ritual of infusing tequila with tamarind over two days. Either way, this drink never fails to impress. Whether you’re hosting friends or looking to try something new, this cocktail is a must-have in your repertoire.

The recipe is an adaption of a recipe by Alex Kratena, former Head Bartender of Artesian, London. 

Quick facts about the Oye Mi Canto cocktail

• Method: stirred 
• Flavor profile: well-balanced, subtly sweet, boozy, light smoke,
• How to serve it: Chilled in a coupe glass, no extra ice. Garnished with white flowers.
• Glassware: Coupe glass
• Alcohol content: ~ 19.6% ABV, 18.7 grams of alcohol per serving

Ingredients to make an Oye Mi Canto

To make the Oye Mi Canto cocktail, you'll need the following ingredients:

• 1 oz Tamarind-infused Tequila blanco (see preparation below)
• 2 oz Rosé vermouth: Use Martini Rosato or Belsazar Vermouth rosé. 
• 0.25 oz Mezcal: You can use a classic like Del Maguey vida Mezcal or a smokier Montelobos Espadin Joven. In the original recipe, Alex Kratena used Del Maguey Chichicapa Mezcal.
• 1 dash of Orange bitters

How to Prepare Tamarind-Infused Tequila

Infusing tequila with tamarind adds a unique depth to this cocktail, bringing out the sweet and tangy flavors. Here’s how you do it:

1. Cut 350 grams of tamarind into small pieces.
2. Add the tamarind to a non-reactive container with 1 liter of Tequila blanco (I used Patron silver).
3. Let the mixture sit for 48 hours, shaking it occasionally to ensure the flavors meld together.
4. Strain the mixture through a cheesecloth to remove the tamarind pieces.
5. Store the infused tequila in an airtight container for use in future cocktails.

Step-by-Step Guide to Make the Oye Mi Canto Cocktail

Now that our tequila-tamarind infusion is ready, let’s move on to crafting the cocktail:

1. Chill your coupe glass by placing it in your freezer for 10 to 15 minutes before making the drink.
2. Fill a mixing glass with ice.
3. Add 1 oz of our tamarind-infused tequila, 2 oz rosé vermouth, 0.25 oz mezcal, and a dash of orange bitters.
4. Stir gently for 20-30 seconds until the drink is well chilled.
5. Strain the mixture into a chilled coupe glass.
6. Garnish with a white edible flower for an elegant visual touch.

Oye Mi Canto (hear my song)

A tasty, well-balanced cocktail based on tequila infused with tamarind, rosé vermouth, and a hint of mezcal. 

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Prep Time: 2 minutes minutes

Total Time: 2 minutes minutes

Course: Drinks

Cuisine: British

Keyword: mezcal, rosé vermouth, tamarind, Tequila

Servings: 1

Cost: 3.30

Equipment

• 1 Mixing glass
• 1 Bar spoon
• 1 Hawthorne shaker

Ingredients

• 1 oz Tamarind-infused Tequila blanco*
• 2 oz Rosé vermouth
• 0.25 oz Mezcal
• 1 dash Orange bitters

Instructions

• Chill your coupe glass by storing it in your freezer for 10 to 15 minutes.
• Fill a mixing glass with ice and add all ingredients.
• Stir for 20 to 30 seconds.
• Strain into chilled coupe glass
• Garnish with white edible flowers.

Notes

 

*Infusing tequila with tamarind adds a unique depth to this cocktail, bringing out the sweet and tangy flavors. Here’s how you do it:

1. Cut 350 grams of tamarind into small pieces.
2. Add the tamarind to a non-reactive container with 1 liter of Tequila blanco (I used Patron silver).
3. Let the mixture sit for 48 hours, shaking it occasionally to ensure the flavors meld together.
4. Strain the mixture through a cheesecloth to remove the tamarind pieces.
5. Store the infused tequila in an airtight container for use in future cocktails.

 

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