Tamarind-Mezcal Sour

Smoky mezcal and savory bitters are rounded out by sweet-tart lemon juice and tamarind puree in this punchy cocktail.

Tamarind Mezcal Sour Recipe
Photo: Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
Total Time:
10 mins


  • 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)


  1. 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.


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