Food & Wine USA - (06)June 2020

52 JUNE 2020

BOTTLE SERVICE

Tamarind-Mezcal Sour

TOTAL 10 MIN; SERVES 1

Smoky mezcal and savory bitters are

rounded out by sweet-tart lemon juice

and tamarind puree in this punchy

cocktail.

2 Tbsp. Tamarind-Citrus Syrup

(recipe follows)

11 / 2 Tbsp. fresh lemon juice

11 / 2 Tbsp. (^3 / 4 oz.) manzanilla sherry

11 / 2 Tbsp. (^3 / 4 oz.) mezcal joven

espadín or Del Maguey Vida de

San Luis del Rio

2 dashes Bittermens Xocolatl

Mole Bitters

Pineapple fronds, edible flowers,

sliced star fruit, and orange peel,

for garnish (optional)

Combine tamarind-citrus syrup, lemon

juice, sherry, mezcal, and bitters in a

cocktail shaker filled with ice. Cover

with lid, and shake vigorously for 30

seconds. Strain into an ice-filled rocks

glass. Garnish with pineapple fronds,

edible flowers, and a skewer of star

fruit and orange peel, if desired. —ANU

AND CHRIS ELFORD, NAVY STRENGTH,

S E AT TLE

NOTE Edible orchid blossoms are

available at amazon.com.

Tamarind-Citrus Syrup

ACTIVE 15 MIN; TOTAL 45 MIN

MAKES ABOUT 2^1 / 2 CUPS

This tart and sweet syrup makes a

great addition to cocktails, punches,

lemonade, or even barbecue sauce.

1 lemon

1 grapefruit

2 cups granulated sugar

12 /^3 cups tamarind puree (such as

The Perfect Purée) or 1 (14-oz.)

pkg. frozen unsweetened

tamarind pulp (such as Goya)

1. Peel lemon; reserve peels. Squeeze
   juice from lemon to equal 3 table-
   spoons. Peel grapefruit; reserve peels.
   Reserve grapefruit flesh for another
   use.


2. Combine sugar, tamarind puree,
   lemon juice, lemon peels, and grape-
   fruit peels in a medium saucepan.
   Bring to a simmer over medium, and
   cook, whisking constantly, until sugar
   is dissolved, about 2 minutes. Remove
   from heat, and let cool completely
   before using, about 30 minutes. —ANU
   AND CHRIS ELFORD
   MAKE AHEAD Tamarind syrup may be
   stored in an airtight container in
   refrigerator up to 1 week.

Third-Wave Swizzle

ACTIVE 10 MIN; TOTAL 40 MIN

SERVES 1

A true swizzle stick—a branch from a

particular Caribbean tree—is the key

to a cold, well-mixed frothy drink. If

you don’t have one, you can use a

long bar spoon. To create the best

froth and chill, rub the swizzle stick

between both hands to swish the stick

back and forth in the cocktail.

1 cup honey

1 cup water

1 / 4 cup (2 oz.) London dry gin

(such as Beefeater)

11 / 2 Tbsp. fresh lemon juice

1 Tbsp. cold-brew coffee

concentrate

1 / 2 Tbsp. ginger syrup (such as

The Ginger People Fiji Ginger

Syrup)

Crushed ice

Grated roasted coffee beans

and lemon peel twist, for

garnish

1. Combine honey and 1 cup water in
   a medium saucepan; bring to a sim-
   mer over medium-high. Cook, stirring
   occasionally, until translucent and
   honey is dissolved, about 5 minutes.
   Let cool completely, about 30
   minutes.


2. Combine gin, lemon juice, coffee
   concentrate, ginger syrup, and 1^1 / 2
   tablespoons honey syrup in a tall
   glass filled with crushed ice. Insert a
   swizzle stick bar tool into ice, and
   spin stick between palms of hands
   until drink starts to froth and glass
   frosts. Garnish with grated coffee
   beans and lemon twist. —RYAN LOTZ,
   SHORE LEAVE, BOSTON
   MAKE AHEAD Honey syrup may be
   stored in an airtight container in
   refrigerator up to 1 week.
   NOTE The Ginger People Fiji Ginger
   Syrup is available at amazon.com.

Swizzle sticks from

Chicago’s Three Dots

and a Dash add flair to

any drink ($5 for a set

of 5, shop.threedots

chicago.com)

ILLUSTRATIONS: RACHEL CARNEY

FW_0620_BottleService02.indd 52 FINAL 4/16/20 1:31 PM