A Bourbon Sour For The Win!
Happy November my friends! Here’s a lip smacking, delicious tipple, to bring good cheer to your evening!
I was making a Thai chili sauce which required that I make tamarind paste. I gave it a go for the very first time. So, naturally, I had to see what type of a cocktail would work with this ingredient, right? Well I found a perfect fit! A Tamarind Whiskey Sour 🥃.
This is cocktail, invented by chef Andy Ricker at his Thai restaurant, Pok Pok, in Portland Oregon. I haven’t been there, but I will if I’m visiting! It’s very popular at the restaurant, there’s even a picture of this cocktail on their website. I’m here to tell you, this drink is sooooooo gooooood! Off the charts delicious, a must try especially if you love whiskey sours.
Tamarind Whiskey Sour
I am going to do a blog post eventually on my adventure in making Nam Prik Pao, a Thai Chili Paste. One of the main ingredients in tamarind paste. You break up and remove the out shells of the pods. Then you take fibrous fruit and soak them for about 30 minutes. You strain the water, then massage the pulp, separating the sweet and sour fruit from the seeds and the fibers.
You’re left with a paste that’s used in so many delicious recipes, including Phat Thai. So, bingo! There had to be a cocktail, right? How fortunate for me that this one is with whiskey! Double Bingo! Try this recipe and enjoy a refreshing Tamarind Whiskey Sour! You can buy tamarind paste in specialty Asian markets and some grocery stores. Or, you can make it like I did. It’s not hard at all, and this drink makes it totally worth it!
The Recipe – Tamarind Whiskey Sour 🥃
First, make a Rich Simple Syrup. Into a small sauce pan, add 1/2 cup light brown sugar or turbinado sugar and 1/4 cup water. Bring the mixture to a boil, then reduce heat to simmer. Cook until all the sugar has dissolved. Set aside to cool, then chill in a glass jar.
Fill a cocktail shaker 1/2 with ice. Add 1 1/2 ounces of bourbon, 1 ounce of fresh lime juice, 1 tablespoon of tamarind past mixed with 1 tablespoon hot water, and cooled. Add 1/2 ounce of Rich Simple Syrup. Shake well, strain into a double rocks glass. Garnish with a orange wheel 🍊and a Luxardo Cherry 🍒 .
Cheers!
Notes
*For the Tamarind Paste
Break up and remove the out shells of the pods. Soak the fruit for about 30 minutes. Strain the water, then using a fine mesh sieve, massage the pulp, separating the sweet and sour fruit from the seeds and the fibers. Discard the fibers and seeds and the You're left with a pulp that's used in so many delicious recipes, including Phat Thai. Put it into a covered container and refrigerate up to 1 week.
**For the Rich Simple Syrup
Into a small sauce pan, add 1/2 cup light brown sugar or turbinado sugar and 1/4 cup water. Bring the mixture to a boil, then reduce heat to simmer. Cook until all the sugar has dissolved. Set aside to cool, then chill in a glass jar.
Ingredients
- 1 1/2 ounces bourbon
- 1 ounce freshly squeezed lime juice
- 1 tablespoon *tamarind paste mixed with 1 tablespoon hot water and cooled
- 1/2 ounce **Rich Simple Syrup
Garnish:
- Orange slice
- Luxardo Cherry
Instructions
- Fill a cocktail shaker 1/2 with ice. Add 1 1/2 ounces of bourbon, 1 ounce of fresh lime juice, 1 tablespoon of tamarind past mixed with 1 tablespoon hot water, and cooled. Add 1/2 ounce of Rich Simple Syrup. Shake well, strain into a double rocks glass.
- Garnish with a orange wheel and a Luxardo Cherry.
From the Recipe by Andy Ricker of Pok Pok In Portland Oregon
- https://www.bittersaltysoursweet.com
- Cheers!
