Oye Como Va is a stirred tequila and mezcal cocktail balanced with Ancho Poblano chili liqueur, orange-blossom water, and citric acid, garnished with green grape and sea salt. Created at Lennon's Bangkok speakeasy, it delivers heat, floral notes, and a savory finish.
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Combine all ingredients in a mixing glass.
Add ice and stir for 15 seconds.
Taste before serving, then strain into a rocks glass.
Garnish with half a green grape and a pinch of sea salt on the rim.
Cocktails are best served immediately after preparation. Pre-batch the spirit and acid mixture up to 2 hours ahead; stir with ice and strain fresh before serving.
mixing glass · bar spoon or cocktail stirrer · jigger or measuring cups · rocks glass · strainer
Acid solution (typically citric acid mixed with water) brightens and balances cocktails. You can substitute fresh lime or lemon juice at roughly 1:1 ratio, though the acidity level may differ slightly.
Ancho Poblano liqueur is central to the flavor profile. Substitutes like hot sauce or chili bitters will shift the taste; consider a small amount of ancho chili powder dissolved in simple syrup for closer results.
Stir for exactly 15 seconds over ice to properly chill and dilute the drink without over-mixing.
Tasting allows you to adjust sweetness or acidity to your preference before serving, ensuring the final balance is correct.
Yes; multiply all ingredients by the number of servings, prepare in a large pitcher, stir once for 15 seconds per batch, then strain into individual glasses with fresh ice and garnish.
