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
I used this recipe as a base and changed it to match what I had on hand. I used 1 tbsp tamarind purée, not paste, omitted the water for dilution. Also used 2 oz of single malt scotch instead of bourbon.
I agree with Atticus that using 1 tbsp of tamarind paste would be far too much. But if you’ve ever been to Pok Pok you would understand that Andy Ricker punches you in the face with flavor in every dish and drink, for better or worse.
I did not make this because the amount of tamarind paste seems obscene. I'm sure the 1 tablespoon of tamarind paste is a typo.
Followed to a tee but mine came out cola brown and intensely tamarind tasting.
