Okinawa Spice Market Recipe

Combine and simmer

In a small saucepan combine tamarind paste, water, granulated sugar, and brown sugar. Add sliced ginger, star anise, Sichuan pepper, ground cinnamon, red chili flakes, and a pinch of kosher salt.

Bring mixture to a gentle simmer over medium heat, stirring to dissolve sugars. Reduce heat to low and simmer gently for 8–10 minutes to allow spices to infuse.

Remove from heat and let cool slightly for 10–15 minutes. Strain through a fine mesh sieve into a clean container, pressing solids to extract syrup. Discard solids. Refrigerate syrup; it will keep for up to 2 weeks. Yield roughly 6 ounces.

Chill glass: Place a rocks glass or short coupe in the freezer for a few minutes, or fill with ice while preparing the drink and discard before serving.

Prepare glass rim (optional): If using toasted chili-salt, wet the rim lightly with a lime wedge and dip into the chili-salt to coat half or all of the rim.

Build and shake

In a cocktail shaker add 2 oz Dos Hombres mezcal, 0.75 oz spiced tamarind syrup, 1.25 oz fresh pineapple juice, 0.5 oz fresh lime juice, 0.25 oz orange liqueur, and 1 tsp hydrated tamarind pulp (if using for texture). Fill the shaker with ice until about 3/4 full.

Shake vigorously for 12–15 seconds until well chilled and slightly frothy from the pineapple.

Double-strain (optional if pulp used): Using a Hawthorne strainer and a fine mesh strainer, pour the cocktail into the chilled rocks glass over fresh cracked ice. If you prefer a neat serve, strain into a chilled coupe without ice.

Garnish: Thread a pineapple wedge on the rim and float a lime wheel on top, or skewer the pineapple and lime together and rest across the glass. For an aromatic finish, gently slap the lime wheel between your hands and rub on the rim before garnishing.

Serve immediately and advise drinker to stir once or twice before sipping so the tamarind syrup integrates with the mezcal and pineapple.