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Recipe Detail Page
Mango Tamarind Sour
Holiday 2016
Look for small pots of tamarind concentrate in the Asian section of larger grocery stores. You can take this drink in one of two directions: add Oloroso sherry to make this a mysterious and elegant sherry cocktail, OR use bourbon for more crowd-pleasing appeal. To turn this into an alcohol-free drink, simply omit the alcohol.
Makes 8 drinks
TAMARIND & STAR ANISE SYRUP
1 cup (250 mL) water
5 whole star anise
½ cup (125 mL) demerara sugar
2 tbsp (30 mL) tamarind concentrate
Pinch salt
GARNISH
2 small navel oranges
4 cups (1 L) mango juice
1 cup (250 mL) Oloroso sherry OR 1 cup (250 mL) bourbon
3 tbsp (45 mL) fresh lemon juice
3 tbsp (45 mL) tamarind & star anise syrup
4 drops Angostura bitters
1 cup (250 mL) soda water
1 Combine water and star anise in a small pot and bring to a boil over medium heat. Turn heat to medium-low and simmer gently for 10 minutes or until water is infused with star anise and reduced to about ½ cup (125 mL). Add sugar, tamarind and salt and stir until dissolved. Remove from heat, transfer to a glass container and refrigerate until needed. Will keep for about 2 weeks, but strain out flavourings after 2 days to keep flavours from getting too strong.
2 Use a zester to score a pattern into the outside rind of oranges. Cut each into 6 segments and use a sharp knife to trim the fruit away from the peel. Eat the fruit as a snack and place a skewer through each orange peel “barette” to make garnishes.
3 Combine mango juice, sherry or bourbon, lemon juice, tamarind syrup and bitters in a pitcher with ice. Pour into glasses, top with a splash of soda water and garnish with orange barettes.
Makes 8 drinks
