Sydney bar Cantina OK! is well known for its range of mezcal, but they also indulge in the agave world’s most famous example, tequila.
For this drink, they take apricot wood, split it, and toast it in the oven, before infusing it in tequila for three days.
“It adds a layer of fruit and wood flavour to the tequila,” says Cantina OK! bartender Ho Song.
For the pasilla bitters, they infuse dried pasilla chillis in mezcal.
- 50 ml apricot wood blanco tequila
- 5 ml black tea syrup
- 20 ml black tea
- 2 dashes apricot seed bitters
- 2 dashes pasilla bitters
- Garnish with a lemon peel.
Adapted from a recipe at Cantina OK!, Sydney.