If you’ve never tried tamarind before, it’s difficult to describe. It’s a thick, sticky substance inside a long, brown pod. You can buy it in the pod in some grocery stores, or in block form and it sort of resembles a block of quince paste. You can also buy it in a liquid concentrate which is what you need for this cocktail. The recipe for this comes from Pok Pok, and was printed in Bon Appetit. I always get so jazzed when I read about Portland in national magazines. I remember when Bon Appetit and Sauveur only talked about New York and LA. Anyhoo, when I read it I nearly jumped up and down because I have had a bottle of tamarind concentrate in my cupboard (bought at the spice shop months ago because it looked intriguing) but I haven’t used it for anything, mainly because I didn’t know what to use it for. I know that real Pad Thai uses tamarind, and I had filed that away in my brain for a later recipe. Long story short, if you like whiskey sours, try this! It’s tartness is deep and dark, not bright like a lemon. The original recipe calls for palm sugar or brown sugar. I used brown. It also calls for maraschino cherries, which I skipped. Makes 4
- 1/3 C. brown sugar
- 6 oz. bourbon
- 4 oz. freshly squeezed lime juice (about three limes)
- 1-2 oz. liquid tamarind concentrate(click the link to purchase)
- mandarin orange wedges for garnish
First make a simple syrup by combining the sugar with 1/3 C. of water and bringing it to a boil. Stir until the sugar is dissolved- this should only take a minute. Let it cool a bit while you juice the limes. Fill a cocktail shaker with ice. For each cocktail, pour 1 1/2 oz. of bourbon, 1 oz. of lime juice, 1 oz. of the brown sugar syrup, and 1/4-1/2 oz. of tamarind concentrate into the shaker. Shake vigorously and pour into a rocks glass filled with ice. Garnish with an orange wedge. This would be easy to double or triple and make a pitcher for a party.