60ml Martini rosato (infused with tamarind pulp)20ml Tequila5ml Mezcal2 dashes of mandarin & Bob’s orange bittersViolet flowers to garnish2 ice cubes
- Prepare the Martini Rosato by adding tamarind pulp (750ml with 100g) and leaving to infuse for 3-4 days.
- Mix the cocktail by pouring all the ingredients into a bottle, which you can keep in the refrigerator.
- Use a mixing glass and decant 90ml of the pre-batched cocktail using a stirrer and strainer.
- Pour into a coupe glass, add two ice cubes and decorate with violet flowers.