Tamarind Ginger Fizz

Directions Print

1. Hydrate tamarind paste: In a mixing bowl, pour ¾ fluid ounce of hot water over the tamarind paste; wait about 5 minutes for the water to cool and start to massage the paste until liquidy, and there are no clumps and only the seeds remain. Strain, only reserving the tamarind pulp, discarding the seeds.
2. Make a simple syrup: In a small saucepot, combine equal parts sugar and water. Cook over medium-high heat, stirring frequently until the sugar dissolves and the syrup is clear. Cool and reserve.
3. In a cocktail shaker, combine 2 tablespoons of the tamarind, ginger beer syrup, lime juice, 2 tablespoons of simple syrup, and club soda. Add ice halfway up the cocktail shaker and stir to combine.
4. Rim the glass with lime juice and chile margarita seasoning. Add ice to the glass and pour the mixture over. Garnish with a mint sprig.