Winter citrus season is certainly upon us, but there's more than one way to add tart flavor to cocktails beyond oranges, lemons and limes.
One of the easiest ways to incorporate tamarind into cocktails is to shake the pulp or a concentrate directly into a sour, as in the Rosita Camba from GUSTU in La Paz, Bolivia, or to use a tamarind soda such as Jarritos Tamarindo as a topper for long drinks like T. Cole Newton's Dizzy Cordova.
Introducing tamarind into a syrup, however, can create a versatile ingredient that works well in various drink formats. For the Braggadocio, Jay Sanders makes a tamarind syrup by combining the juice with cane sugar before bringing that together with maple syrup.
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