Award-winning bar COA, in Hong Kong share with us the recipe for one of their signature cocktails.
#8 The World’s 50 Best Bars
15ml Salted Plum Infused Ocho Blanco Tequila
15ml Ancho Reyes Verde Chile Liqueur
1tsp Citric Acid Solution
100ml Clarified Guava Soda
Lemon twist discard. Micro nasturtium leaf.
Medium / Refreshing / Salty / Signature
How to Make a Ancho Highball
Salted Plum Infused Tequila
Sous vide 100g salted plum + 750ml tequila for 13 minutes at 62 degrees.
Citric Acid Solution
25g citric acid and 100g water
Clarified Guava Soda
2L fresh guava juice, add 0.4% pectinex and centrifuge at 4200rpm for 12 minutes.
The History of the Ancho Highball
COA (co-ah) was opened by Jay in 2017 as part of his mission to bring agave spirits to the forefront of Asia’s cocktail scene.
Named after the machete-like tool for harvesting agave, COA is inspired by the drinking dens Jay frequented on his trips to Mexico!
This cocktail is inspired by the concept of “antojitos” which means ‘little cravings’ in Mexico. Essentially they are street snacks prepared by vendors, including freshly cut fruits sprinkled with salt and chilli. Here they have used guava soda but also play around with other seasonal ingredients to make their house soda.
Check out their Instagram here.