Published: Feb 7 2009 :: File Under: Cocktails

Tamarind Sour

So tonight I got a hankering for some sour and some sweet and more importantly: some bourbon! And I’ve been meaning to try my hand at a Tamarind Sour, which is essentially a whiskey sour with tamarind, and I figured I might as well document the process and share the magic with you. Open the image above to full size and follow along.

Geoff’s Tamarind Sour

1. Setup
You’ll need some limes, whiskey, tamarind, sugar and ice.

2. Fresh Lime
Fresh lime is essential. If you want to cut corners you could buy some “sweet and sour” mix, but if that’s the case you might as well skip the whole thing and grab a Mike’s Hard Lemonade and some chicken nuggets.

3. Squeeze
Squeeze about 2-3 limes in a pint glass. Mileage may vary on this depending on the juiciness.

4. Caster Sugar
I use caster sugar, about one heaping teaspoon or so, but superfine or confectioner’s sugar will work too.

5. Tamarind Paste
I used store bought tamarind paste (head to China Town or Little Saigon). I thought about boiling actual tamarind pods on the stove which I’ve done before when cooking Thai food, but I want the drink to be something I can make at a moment’s notice. For those unfamiliar, tamarind is a South Asian fruit that grows on trees in long, brown pods. They have sort of a lemony-apricot flavor. The good store bought paste has only tamarind and water in it, no added sweetener, and made in Thailand.

6. A Teaspon or Two
Add the tamarind to the lime juice. I used two teaspoons.

7. Pulpy
It should have a somewhat pulpy consistency to it now.

8. Kentucky Bourbon
All bourbon is whiskey but not all whiskey is bourbon. You can use whatever whiskey you want here but I like me some bourbon. Maker’s Mark will do, but look for Bulleit or Weller if you can. It doesn’t need to be 12 years old if you are mixing it with lime, but a Kentucky Bourbon is at least 4 years old, and plenty smooth. Mmmm.

9. A Man’s Portion
I happen to have an “Early Times” shot glass that has a measurement line for “A Man’s Drink”. If you don’t have one of these, a two ounce pour will do.

10. Plenty of Ice
One of the worst things a bartender can do is skimp on the ice. Fill up that glass! A cocktail should be nice and cold.

11. Looks Like This
Here’s my finished product. It’s missing one crucial ingredient that I will tackle next week: A cherry. I probably could have bought a jar of cheap maraschinos, but I realize now that I need to make my own. The guys down at one of my favorite bars, Sun Liquor, make a nice brandy-soaked cherry, and I think I’ll look up some recipes along those lines and get soaking.

12. Great With Thai Food
It just so happens that while I was putting this magic together my lovely wife was making some Jungle Curry with flank steak and fresh krachai root. Spicy and good!

That’s it. Drink and enjoy. I’ve just had three and I’m feeling pretty pulpy. Cheers!

Author: Geoffrey :: Published: February 7, 2009 9:45 PM

Comments

Breadley Sez:

Hi Geoff, Excellent recipe… I have been really into depression era and earlier drinks lately (old-fashioned, stone fence, etc) and this one is right in the correct place: fresh ingredients, bitter, sweet, and bourbon. Awesome. Hope you are well - I hope to catch up with your Dad one of these days - it would be great to do the same with you! Brad

Posted on 10.02.2009

Geoffrey Sez:

Hey Brad. I’m a big fan of the Old Fashioned myself. If you ever get thirsty on Capitol Hill check out the aforementioned Sun Liquor. Those guys are big on depression era drinks and they make a mean Old Fashioned.

Cheers!

Posted on 11.02.2009

p auL Sez:

hot dang, that does look like it would be delicious with thai…

Posted on 17.02.2009

p auL Sez:

Something’s different with this website….I can’t quuiiiiiittteeee put my finger on it…

Posted on 26.04.2009

Dave Sez:

I want one of those. Mix it up, cappy!

Posted on 04.05.2009

Michael Sez:

Your drink is great, but I got to tell you, your using your lime squeezer upside down. Well rather, your lime is upside down. Put the cut side down and the squeezer sort of inverts it. You will get more juice out of the lime, and far more of it is directed down into your drink. It is designed for those little limones or key limes, but it works fine for bigger limes.

Posted on 30.12.2009

Geoffrey Sez:

Thanks Michael. I figured out the error of my lime squeezing technique earlier this year and it has changed my life. It works great for limes originating from near the equator, but not for those clumsy lemon/lime hybrids we get here in the states.

I’m also going to revise the recipe a bit to require fresh tamarind juice as the difference is worth the extra effort. Look for an updated version on my new cocktail website launching soon.

Cheers.

Posted on 03.01.2010

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