Tamarind-Mezcal Sour

Name: Tamarind-Mezcal Sour
Total time: 10 min
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)

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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

Tamarind Mezcal Sour Recipe — 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.