Spirits Mezcal Tamarind-Mezcal Sour Be the first to rate & review! Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail. By Anu Elford and Chris Elford Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen Total Time: 10 mins Yield: 1 Ingredients 2 tablespoons Tamarind-Citrus Syrup 1 1/2 tablespoons fresh lemon juice 1 1/2 tablespoons (3/4 ounce) manzanilla sherry 1 1/2 tablespoons (3/4 ounces) mezcal joven espadín or Del Maguey Vida de San Luis del Rio 2 dashes Bittermens Xocolatl Mole Bitters Pineapple fronds, edible flowers, sliced star fruit, and orange peel, for garnish (optional) Directions Combine tamarind-citrus syrup, lemon juice, sherry, mezcal, and bitters in a cocktail shaker filled with ice. Cover with lid, and shake vigorously for 30 seconds. Strain into an ice-filled rocks glass. Garnish with pineapple fronds, edible flowers, and a skewer of star fruit and orange peel, if desired. Notes Edible orchid blossoms are available at amazon.com. Rate it Print