Tamarind whiskey sour
This Thai-inspired whisky sour comes from Andy Ricker's Pok Pok restaurants. A balance of sweet, sour and smoky, it makes for a delicious Thanksgiving cocktail.
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Ingredients
- 1/3 cup brown sugar
- 1/3 cup water
- 1 teaspoon tamarind concentrate
- (Makes 2 cocktails):
- 3 ounces bourbon (I like Maker’s Mark)
- 2 ounces fresh squeezed lime juice
- 2 ounces brown sugar tamarind simple syrup
- 2 orange wedges
- 2 Luxardo maraschino cherries
- 2 sprigs mint
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