Il-cocktail-Oye-Como-Va-Coqtail

Lennon’s Oye Como Va Cocktail Pays Tribute to Carlos Santana

On the thirtieth floor of the luxurious Rosewood Bangkok, guests step through a record shop and find themselves in a contemporary speakeasy with sweeping views of the city. Lennon’s — named for its love of vinyl — unfolds behind a collection of more than 6,000 records, all ready to be played on site. The room evokes a 1950s recording studio: wall-to-wall windows, vintage furnishings, deep carpet, and a spiral staircase leading up to the cigar lounge. On either side of the long central bar, twin art-deco lounges invite guests to settle in with a cocktail and a playlist that rewards listening as much as drinking.

Liquid Music at Lennon’s

The menu takes its cue from music. Every cocktail bears the name of a song, and Oye Como Va is among the most requested. A direct tribute to Carlos Santana, it brings together tequila, mezcal, chili liqueur, orange-blossom water, bitters and an acid solution to hold the drink’s structure. Finished with half a green grape and a pinch of sea salt, it offers a smoky base that turns citrus-bright with a flicker of heat on the finish. Each sip unfolds like a musical progression, calibrated to deliver to the palate the same energy the melody carries to the ear.

How to Make Oye Como Va

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“It all begins with that song,” says KT Lam, Director of Bars. “Santana’s roots are Mexican — that’s why the tequila, mezcal and chili liqueur. It’s the most authentic way to make the drink sound like his music. The words were written by Tito Puente, but it was Santana who made it famous, back in 1970.” A melody that at Lennon’s is heard, savoured, and remembered.

Ingredients

  • 2.5 ml Ancho Poblano Chili Liqueur
  • 30 ml Tequila Blanco
  • 10 ml Mezcal
  • 16.5 g Sugar Syrup
  • 20 ml Acid Solution
  • 3 ml Orange-Blossom Water
  • 2 dashes of orange bitters
  • 2 dashes of Angostura bitters

Method

Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds. Taste before serving, then strain into a rocks glass.

Garnish

Half a green grape and a pinch of sea salt on the rim.

The article first appeared on Coqtail – for fine drinkers. Order your copy here

Images courtesy Lennon’s