Today felt like fall is literally next week – the temps are in the mid 80s, there is no humidity, the sky is blue and the clouds look painted on. I decided to try something new as I enjoy the deck and the perfect weather.

Tamarind is at once tart and sweet and begs to be used in a cocktail.  I tasted tamarind from a pod years ago in Puerto Rico where it is plentiful and have had a ‘thing’ for it ever since. I had some tamarind concentrate leftover from a Thai recipe. Tamarind is used in many Asian dishes that I love.

Onward to the cocktail. Tamarind is tricky, it assumes the bigger flavors it’s part of, so I knew I would want a lower proof bourbon in order to taste it. I added a dash of lime and rich simple syrup to bring forth the sweetness. The result, delicious. I can’t wait to make stir-fry and have this with my dinner. YUM

Recipe

Cheers,  

~Kimberly Elise  
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