Tamada Recipe

Make ginger syrup

Peel and finely chop or grate the fresh ginger root (about 0.5 oz). In a small saucepan combine 0.25 cups water and 0.25 cups granulated sugar and bring to a gentle simmer, stirring until sugar dissolves. Add the grated ginger, reduce heat and simmer 3–4 minutes to infuse. Remove from heat and let steep 15–20 minutes for stronger flavor. Strain through a fine mesh into a jar, pressing on solids to extract flavor. Cool to room temperature before using. Yields approximately 2–3 oz of ginger syrup.

Chill a rocks glass or coupe by filling with ice or placing it in the freezer for a few minutes.

In a cocktail shaker add 3 oz chacha, 0.75 oz fresh lime juice (about half a lime), 0.5 oz ginger syrup, and 0.25 oz honey syrup if using. Add a large handful of ice (about 1 cup).

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice from the chilled serving glass. Strain the cocktail through a Hawthorne or fine strainer into the glass over fresh ice (for a rocks presentation) or neat into a chilled coupe.

Garnish with a lime wheel or twist and an optional thin slice of fresh ginger on the rim or floated on top.

Serve immediately.