Step one: Buy tamarind concentrate.
Step two: Make this cocktail.
Step three: Figure out what else you can do with the tamarind.
我ngredients
Makes 4
Palm sugar syrup:
Cocktail:
For palm sugar syrup:
Step 1
Bring palm sugar and 1/3 cup water to a boil in a small saucepan; cook, stirring occasionally, until sugar is dissolved. Let cool.
For cocktail:
Step 2
For each cocktail, combine 1 1/2 ounces bourbon, 1 ounce lime juice, 1 ounce palm sugar syrup, and 1/2 ounce tamarind concentrate in a cocktail shaker; fill shaker with ice and shake until outside is frosty, about 30 seconds. Strain into a rocks glass filled with ice and serve with an orange wedge and a cherry.
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Reviews (3)
Back to TopUtterly delicious. Made a big batch for guests for a NYE dinner. I used tamarind paste and added it to the warm syrup to dissolve and then refrigerated overnight. Served on the rocks - not a one left.
ebethquinn
MPLS, MN
1/4/2015
A hit with our dinner party last night, to break up the routine of wine, wine, wine. Thanks to "cookinhudson" for the advice about how to integrate the tamarind by adding it to the palm sugar syrup. This was a rich deep color because of the tamarind. I used a twisted orange slice and a cherry on a long skewer and one extra large ice cube to keep it cool. Such a delicious drink, and one was plenty!
menavas
Oakland, CA
1/19/2014
当我读食谱我想试试看。我love tamarind and was searching for something fun and dark for a pre-Thanksgiving cocktail. I give it four forks for the finished product, NOT THE RECIPE as written. Sorry. Getting this right took two attempts. The palm sugar syrup is definitely worth making, as written or with half sugar. It is more interesting than simple syrup and will suit most dark liquors well. However, when I went to shake up the 1st batch, the tamarind paste solidified into tiny undissolved bits in my shaker. Not pretty and not tasty! So, I made a second batch of palm syrup. Once the sugar dissolved I added the tamarind to the pot and stirred until dissolved. Viola! Now- it is up to you to find your magic balance of sour and sweet. I like sour and my sister likes sweet. Next year I will redo with fresh tamarind rather than paste, which is sure to be even better and need less sugar. Mmmm.
cookinhudson
Hudson, NY
12/10/2013
