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
1 1/2 ounces bourbon
1 ounce fresh lime juice
1 tablespoon tamarind paste mixed with 1 tablespoon hot water and cooled
1 orange slice and 1 jarred sour cherry (optional), for garnish
How to Make It
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.
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