In the mood to mix up your mixology habits? Take the leftover tamarind from Thai-Style Chicken Soup with Basil and turn it into a sexy cocktail that will give the classic Margarita a run for its money. The pulp’s complex tartness makes for a drink that has a lot more depth than one that uses only lime juice.
1/4lbtamarind from a pliable block
1cupboiling-hot water
3 1/2tablespoonssuperfine granulated sugar
6oz(3/4 cup) tequila
2tablespoonsfresh lime juice
Garnish:
lime wedges; granulated sugar for coating rims of glasses
Break tamarind into small pieces (1/2 cup packed) and soak in boiling-hot water, stirring occasionally and breaking up chunks, until softened, about 10 minutes. Strain through a sieve into a large measuring cup, using a rubber spatula to force through as much pulp as possible. Discard remaining solids. Whisk in sugar and 1/4 tsp salt until dissolved, then cool to room temperature, about 10 minutes.