Take a look at Cantina OK!’s recipe for the Fizz OK!

Alex ‘Happy’ Gilmour at Sydney mezcal bar du jour, Cantina OK! Photo: Christopher Pearce

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
  1. Whisk with crushed ice using a stick blender.
    Add into a fizz glass, top with soda and garnish with red rice dust.