Cantina OK! is the new Sydney bar from the guys behind Tio’s and The Cliff Dive. It’s one of the smallest — if not the smallest — bars we have.
There’s room for just 20 people, and it’s standing room only (the bar is sat within an old garage barely wide enough for a car), which means you’re up close and personal with the bartenders. Thankfully their number includes Alex ‘Happy’ Gilmour, who is as hospitable and knowledgeable as they get — give their Margarita OK! a go (made with plenty of shaved ice and a hint of mezcal) or one of their weekly changing cocktail specials (which so far has seen a couple of Paloma variations and a Raspberry Daiquiri make an appearance).
They’re big on exclamation marks — and small in size — and this Fizz OK! from the first menu doesn’t muck around.
They use a stick blender to bring all the ingredients together (the NutriBullet, Gilmour tells us, is too damn loud for a bar as small as theirs), and finish it off with a little rice dust on top.
It’s a winner of a drink, OK?
Fizz OK!
- 50 ml Calle 23 anejo tequila
- 20 ml rice syrup (unspiced horchata)
- 15 ml egg white
- 20 ml Lemon
- 1 pinch salt
- 60 ml Soda
- Red rice dust
- Whisk with crushed ice using a stick blender.
Add into a fizz glass, top with soda and garnish with red rice dust.