It was time to clean out the bar fridge and use up some of those nectars that always seem to be on sale at the local market. Tamarind was on the top fo the list and the inspiration for working on this easy drink recipe. Sunshine started podcast episode 417 with a basic working flavor profile and after trying this with the ladies we made some adjustments. The final result is light and refreshing with some hints of sweet smoke, savory spices and a balance of sweet and sour.
1 oz. Aged Demerara Rum
1 oz. Pineapple infused Rum (Don Q or another)
.25 oz. Mezcal*
2 oz. Tamarind Nectar
.5 oz. fresh Lime Juice
.3 oz. Raw Sugar simple syrup
Tajin seasoning for rim
Combine all ingredients in a shaker with ice and shake lightly. Strain into a glass that has been rimmed with tajin seasoning. Garnish with a lime wedge. *use more or less mezcal to your preferred smokiness. It doesn’t take much and you don’t want to overpower the light flavor of the tamarind and Demerara.