Recommended Difford's Guide modern web export by Difford's Guide (2019) — Difford's Guide modern source record
| 30 ml | Blanco tequila — {"raw_name": "Blanco tequila", "raw_measure": "30 ml Blanco tequila", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 5 ml | Mezcal — {"raw_name": "Mezcal", "raw_measure": "5 ml Mezcal", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 1 dash | orange bitters — {"raw_name": "Orange bitters", "raw_measure": "1 dash Orange bitters", "parse_status": "parsed", "mapping_status": "exact_existing"} | bitter |
| 60 ml | Rosé/rosato vermouth — {"raw_name": "Rosé/rosato vermouth", "raw_measure": "60 ml Rosé/rosato vermouth", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
- To make the tequila and tamarind infusion: Infuse 250 gram (9oz) of chopped tamarind flesh in 70cl/75cl blanco tequila for 2 days in a vacuum-sealed bag (or 2 weeks in a Kilner jar)
- Strain through a 100-micron Superbag and rebottle ready for use
- To make the cocktail: STIR all ingredients with ice and fine strain into chilled glass.
Ice: ice
{"date_published": "2019-09-05 15:51:49", "source_url": "https://www.diffordsguide.com/cocktails/recipe/4833/oye-mi-canto-hear-my-song", "image_url": "https://cdn.diffordsguide.com/cocktail/r4a68O/square/0/512x512.webp?v=1737701601"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.