Shake Your Tamarind
Tamarind and Campari with cinnamon underneath. Sour, bitter, sticky in the best way.
6ozCocktail holds 6 oz of liquidStemmed, served up.Build
| reposado tequila | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| mezcal | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
| Campari | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| tamarind concentrate | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Cinnamon Syrup | ¾ oz20 ml½ oz15 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| fresh lime juice | ¼ oz7.5 ml⅛ oz3.5 ml⅜ oz10 ml½ oz15 ml |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Bring a cup of water to the boil with two cinnamon sticks in it. Stir in two cups of sugar until it has dissolved, take the pan off the heat, cover it, and leave it at room temperature overnight. Strain it through cheesecloth before you bottle it.
Method
- Add everything to a mixing glass, fill it two-thirds with ice, and stir until cold.
- Double strain into the clay cup. Garnish with the fresh mint and cinnamon stick.
Mixology by Whiphttps://mixologybywhip.com/recipes/shake-your-tamarind
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