Tamarind Treasure Recipe

Inspired by Tamasha: Bar + Indian Kitchen

Time25m

Serves1

A bold sweet – sour blend of tamarind and passion fruit, lifted with tequila, orange liqueur, and pineapple, finished with a Tajín – spiced rim for a zesty kick.

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Ingredients

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Cocktail

2 oz reposado tequila

3/4 oz orange liqueur (Cointreau or triple sec)

1 1/4 oz fresh tamarind-passion fruit syrup

3/4 oz Fresh lime juice

1/2 oz pineapple juice (fresh preferred)

1/2 oz egg white (optional, for texture)

1 cup ice - cocktail/shaker

Tamarind-Passion Fruit Syrup (makes ~8 oz)

2 tbsp tamarind paste (or concentrate)

3 tbsp passion fruit pulp (fresh or frozen, strained)

3 tbsp granulated sugar

1/2 cup water

Rim & Garnish

1 tsp Tajín or chili-lime seasoning

1/2 tsp fine sea salt

1 each lime wedge (for rimming and garnish)

1 each pineapple spear or wheel

Method

Tamarind-Passion Fruit Syrup

Make syrup

Combine tamarind paste, passion fruit pulp, granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, 3–4 minutes. Reduce heat and simmer 1–2 minutes to slightly thicken. Remove from heat and let cool. Strain through a fine mesh sieve to remove seeds and fibers. Transfer to a jar and refrigerate; syrup will keep 1–2 weeks.

Rim & Garnish Preparation

On a small plate mix Tajín and fine sea salt. Rub the lime wedge around the rim of a chilled rocks or coupe glass, then dip the rim into the Tajín-salt mixture to coat evenly. Set glass aside. Reserve lime wedge and pineapple for garnish.

Cocktail Assembly

Dry shake (if using egg white)

Add 2 oz reposado tequila, 0.75 oz orange liqueur, 1.25 oz tamarind-passion syrup, 0.75 oz fresh lime juice, 0.5 oz pineapple juice and 0.5 oz egg white to a cocktail shaker. Dry shake (no ice) vigorously for 15 seconds to emulsify and build foam.

Wet shake

Add 1 cup of ice to the shaker and shake hard for 12–15 seconds until well chilled and slightly frothy.

Double strain the cocktail into the prepared Tajín-rimmed glass over fresh ice (if serving on the rocks) or without ice (if serving up). Double straining removes small ice chips and pulp for a smoother drink.

Garnish with a pineapple spear or wheel perched on the rim and the reserved lime wedge. Optionally, sprinkle a tiny pinch of Tajín on the foam for extra aroma and a visual pop.