About
This cocktail was created in 2026 by Rudy Bekahi (@rudyreposado), who runs the bar program at Apéro in Washington, D.C. Rudy sent me the recipe on Instagram, and I liked how much character the drink gets from a pretty simple structure. The tequila and mezcal split gives it both brightness and a little smoke, while the ube infusion adds an earthy, lightly sweet note and that unmistakable color. Yuzu brings the acidity needed to balance the syrup, but it is more aromatic than lemon or lime, with softer floral citrus and a little mandarin and grapefruit character. The oolong adds another gentle floral layer underneath, while the black lava salt rim gives the drink a savory edge that works especially well with the agave base.Cheers y’all!
Ingredients
- 2 oz · 60 mlube-infused tequila/mezcal blend
- 1 oz · 30 mlyuzu juice
- 1 oz · 30 mloolong tea syrup
- black lava salt, to rim
Method
- 1
Rim a martini glass with black lava salt.
- 2
Add all ingredients to a shaker tin.
- 3
Add ice and shake until chilled.
- 4
Fine strain into the prepared glass.
UBE-INFUSED TEQUILA/MEZCAL BLEND
- 250 ml. tequila
- 250 ml. mezcal
- 2 tbsp. ube powder
- 1
Combine the tequila, mezcal, and ube powder.
- 2
Bottle or vacuum seal and infuse for 4 days, agitating daily.
- 3
Strain twice through coffee filters.
OOLONG TEA SYRUP
- 1 cup sugar
- 1 cup water
- 1 oolong tea bag
- 1
Bring the water to a simmer.
- 2
Remove from heat and add the oolong tea bag.
- 3
Steep according to the tea’s recommended time, then remove the tea bag.
- 4
While the tea is still warm, stir in the sugar until completely dissolved.
- 5
Let cool.
- 6
Bottle and refrigerate.
anatomyofadrink.com/cocktails/black-sand-beach