I am always finding inspiration in the Latin culture. I have fallen in love with the bright bold colors not just used in celebrations but in everyday life. I am constantly curious as well as fascinated with the spices and traditions found in Mexican cooking. I spent the past summer learning spanish and how to become a real Mexican cook. Trust me once you making tortillas from scratch, you will never go back to the store-bought rubbery ones. This lead to spending countless hours at Mi Pueblo asking the people who work there, “Qué es esto?” Ok.. well then “¿Qué hace con ello?” I came across tamarind last week. One of the friends I have made at Mi Pueblo Francisco, said “What are you going to do with that tamarindo Senorita?” When I told him I am going to make a syrup out of it and put it into tequila, he looked horrified. Not that it was a bad idea. I got the feeling Francisco doesn’t let anyone touch his tequila.
Salted tamarind syrup is amazing. The flavors in tamarind are sour, tangy with a prune fruit roll-up like sweetness. I took its natural sweetener and enlivened it by adding fresh ginger. ‘Will You Mari-achi Me?’ begins with toasted honey, butterscotch, and vanilla that hits deep on your palate, tamarind ginger syrup creates an intense sensation followed by the bold citrus in grapefruit that simply leaves your mouth begging for more.
- 2 oz Don Julio Reposado
- .5 oz Ginger Tamarind Syrup
- 1 barspoon Elizabeth’s All Spice Dram
- 3 oz Fresh Squeezed Ruby Red Grapefruit Juice
- 2 dashes Bittercube Cherry Bark Vanilla Bitters
Add all ingredients into a shaker with ice. Shake well. Fine strain into a chilled rocks glass. Garnish with a lime wedge.
Salted Tamarind Syrup
- 1/2 lb fresh tamarind
- 1 table spoon sugar
- 1 table spoon agave syrup
- 1 teaspoon freshly chopped ginger
- one pinch salt
Peal the hard outer shell of tamarind. Place pods in a small sauce pan with just enough water to cover them. Bring water up to a boil for three to five minutes. Turn off heat and let cool. Carefully seperate tamarine from inside seeds. Bring back up to a boil for another five minutes stiring so that the seeds have a chance to seperate compltetly. Let cool again. Fine strain seeds out. Add freshly chopped ginger and a pinch of salt. Let cool. Place in a blender, blend until smooth.