Recipes Tamarind Whiskey Sour 5.0 (6,405) 3 Reviews At his funky Thai restaurant Pok Pok, chef Andy Ricker uses ingredients for his drinks that match the flavors of his food: sour, sweet, aromatic and even a little salty. This tamarind-spiked whiskey sour has been one of his best sellers since he created it years ago. Slideshow: Classic Cocktails By Andy Ricker Andy Ricker Andy Ricker is a James Beard Award-winning chef and founder of the acclaimed Pok Pok restaurants. He has co-authored three best-selling cookbooks on the food of Thailand. Andy is credited with introducing northern Thai street food to the U.S. general public and expanding the lexicon of Thai cuisine in America.Experience: Andy Ricker first acquired his culinary know-how working restaurant jobs in New Zealand, Australia, and England to fund his backpacking travels around the world. Since 1992, he has returned to Thailand every year to spend months living, cooking, and studying the food culture. His Pok Pok restaurants have garnered accolades from Food & Wine, The New York Times, Washington Post, Gourmet, Bon Appétit, GQ, and Saveur, among others. In addition to his first book, he co-wrote the bestselling Pok Pok: The Drinking Food of Thailand (2107), and Pok Pok Noodles (2019). Andy is the founder and managing partner of Som Cane Vinegar Cordials, a non-alcoholic beverage company. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Chris Chen Yield: 1 drink Ingredients Ice 1 1/2 ounces bourbon 1 ounce fresh lime juice 1 tablespoon tamarind paste mixed with 1 tablespoon hot water and cooled 1/2 ounce Rich Simple Syrup 1 orange slice and 1 jarred sour cherry (optional), for garnish Directions Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes; shake well. Pour into a chilled double rocks glass and garnish with the orange and cherry. Serve with a wide straw. Rate it Print