Tamarind Cocktails

Active 10 min; Total 40 min; Makes about 2/3 cup (enough for about 4 cocktails)

The sourness of this cocktail base is refreshing and light, cut with floral coconut sugar that leaves a pleasant bitterness and bracing ginger for just enough piquancy.

1 medium (about 10-inch-long) lemongrass stalk

1 1/4 cups water

1 (1-inch) piece fresh ginger, peeled, cut crosswise into 1/4-inch slices, and smashed

1/4 cup plus 2 tablespoons coconut sugar or packed light brown sugar

2 1/2 ounces wet seedless tamarind block (about 1/4 cup), torn into about 1-inch pieces

4 makrut lime leaves, torn in half

1. Trim and discard top 2 inches from lemongrass stalk. Leaving root end attached, cut lengthwise down center of stalk. Place on a work surface, and hit firmly using the back of a chef's knife until bruised, 6 to 8 times. Combine bruised lemongrass, 1 1/4 cups water, and ginger in medium saucepan. Bring to a boil over medium-high. Remove from heat. Add coconut sugar, tamarind, and makrut lime leaves; using a whisk or fork, smash tamarind to break up as much as possible. Let stand 30 minutes.

2. Pour mixture through a fine wire-mesh strainer into a blender; reserve tamarind and ginger in strainer, and discard lemongrass and lime leaves. Add tamarind and ginger to mixture in blender. Process until smooth, about 25 seconds. Place strainer over a medium bowl; pour blended mixture through strainer, pressing with the back of a spoon to strain as much of solids as possible. Scrape underside of strainer into bowl. Discard remaining solids in strainer. 

Make Ahead: Store tamarind cocktail base in an airtight container in refrigerator up to 1 week.

Total 5 min; Serves 1

This Tamarind cooler pairs club soda with tequila and a splash of tart tamarind cocktail base. It goes down hot with a generous pour of tequila, but is equally refreshing as an effervescent, delightfully sour mocktail. 

3/4 cup club soda

1/4 cup (2 ounces) tequila (optional)

2 tablespoons Tamarind Cocktail Base (see recipe above)

Lime wedge, for garnish

Fill a cocktail glass with ice. Add club soda, tequila (if using), and tamarind cocktail base; stir to combine. Garnish with a lime wedge. 

Total 5 min; Serves 1

Sugary rum, floral lime leaves, and fresh lime juice get a hit of complexity from zippy Tamarind Cocktail Base in Lara Lee's fruity, sour, and sweet Tamarind Daiquiri. 

1/4 cup (2 ounces) white rum

1 tablespoon Tamarind Cocktail Base (see recipe above)

1 1/2 teaspoons fresh lime juice (from 1 lime)

Makrut lime leaves, for garnish

Combine rum, tamarind cocktail base, and lime juice in a cocktail shaker; fill shaker with ice. Place lid on shaker, and shake until very cold and outside of cocktail shaker is thoroughly frosted, about 30 seconds. Strain into a coupe or daiquiri glass. Garnish with lime leaves.

Total 5 min; Serves 1

Lara Lee swaps lemonade for the complexly sour, lemongrass-laced Tamarind Cocktail Base in her riff on the classic non-alcoholic refresher.

1 cup brewed iced tea

2 tablespoons Tamarind Cocktail Base (see recipe above)

Fill a cocktail glass with ice. Add iced tea and tamarind cocktail base; stir to combine. Serve.