Sonoran Sun Recipe

Make tamarind infusion

Warm 1.5 cups water in a small saucepan (do not boil). Whisk in 3 oz tamarind paste until fully dissolved and smooth.

Add 1 cup sugar to the warm tamarind liquid and stir until the sugar is completely dissolved. If desired, add 0.25 tsp lime zest for brightness.

Bring to a gentle simmer for 2 minutes to meld flavors, then remove from heat. Cool to room temperature, strain through a fine mesh sieve or cheesecloth to remove fibers, and transfer to a clean bottle. Refrigerate; syrup keeps 2–3 weeks.

Combine 1 cup cubed fresh pineapple, 1 cup water, and 1 cup sugar in a small saucepan. Heat gently and stir until sugar dissolves and pineapple softens, about 5–7 minutes. Do not boil vigorously.

Remove from heat and mash the pineapple to release more juice. Let steep for 10 minutes, then strain through a fine mesh sieve, pressing solids to extract liquid. Stir in 1 tbsp fresh lime juice, cool, and refrigerate. Keeps 2 weeks.

Place 3 halved fresh Thai chilies in a clean jar and pour 4 oz neutral spirit over them. Seal and store in a cool dark place for 48–72 hours, tasting once daily. When it reaches desired heat, decant and strain through a fine mesh. Store tincture in a dropper bottle in the fridge for up to several months.

Prepare glass: rub a lime wedge around the rim of a rocks or coupe glass. Spread 1 tsp Tajín on a small plate and press the rim into the Tajín to coat evenly. Fill the glass with ice (if serving over ice) or set aside chilled if serving straight up.

Dry shake (if using egg white): In a cocktail shaker, combine 2 oz reposado tequila, 0.5 oz Combier Mango, 0.75 oz fresh lime juice, 0.5 oz tamarind syrup, 0.5 oz pineapple syrup, 0.5 oz egg white (optional). Dry shake (no ice) vigorously for 10–15 seconds to emulsify.

Wet shake: Add ice to the shaker and add 3 dashes Thai chili tincture. Shake hard for 10–15 seconds until well chilled and frothy (if egg white used).

Double-strain into the prepared glass over fresh ice (for rocks) or into the chilled coupe (for straight up) to remove small ice shards and foam bits.

Garnish with a pineapple wedge on the rim and a thin slice of fresh Thai chili or a light dusting of Tajín on the foam. Serve immediately.