Tamarind Whiskey Sour

A traditional whiskey sour is the platonic ideal of a pre-dinner cocktail. Tart, sweet, and refreshing, it has an appealing, rich texture and packs a hefty alcoholic punch. This drink somehow improves on that perfection with the addition of tart tamarind to add depth and complexity to the sour in the whiskey sour. It's a cinch to throw together and will definitely impress any guests. —Lucy Simon

Frequently asked questions

What is rich simple syrup? 

Traditional simple syrup is made by mixing equal parts water and sugar and bringing it to a boil to dissolve the sugar. Rich simple syrup is thicker and more intense. To make it, combine two parts sugar with one part water. Given the higher concentration of sugar, it takes a bit longer to dissolve. For more depth of flavor, use demerara sugar or brown sugar.  

What is the difference between whiskey and bourbon? 

The term whiskey describes a host of spirits made from grain and fermented in barrels like Scotch, Japanese whisky, and more. To be called Bourbon, the spirit must be distilled from a mash composed of at least 51% corn and it must be aged in charred new oak barrels. Bourbon is known for its new oak notes of vanilla, caramel, and brioche-y toast. 

Notes From the Food & Wine Test Kitchen

When it comes to cooking, tamarind comes in many forms, and it can be overwhelming to know which to use and when. Its original form is a pod whose sticky, thick pulp is turned into concentrate, paste, powder, and even frozen whole. This drink leans on tamarind paste for its intense, concentrated flavor and rich color. Since tamarind paste is quite viscous, mix it with equal amounts of hot water to make a diluted paste which blends seamlessly into the cocktail. If you can only find whole pods, you can substitute in tamarind water for the diluted paste.