Freshness and spicy is a rewarding combo. This rum-based cocktail achieves this by extracting flavors subtly through maceration and letting mint complement the bitey-ness of ginger with a little bit of sugar to round the profile out. Makes 1 cocktail Prep time: 5 minutes Assembly time: 2 minutes Ingredients 1” piece ginger, peeled and roughly chopped 1 lime cut into wedges 1 oz tamarind concentrate ½ oz dark brown sugar pinch kosher salt 1-½ oz dark Caribbean rum club soda mint ginger plank to garnish Procedure In a cocktail mixing glass with lime wedges, muddle raw ginger until lime wedges release their juices. Add ice cubes to fill mixing glass up 1/3 of the way. Add tamarind concentrate, dark brown sugar, and salt into mixing glass, stir until brown sugar completely dissolves. Pour in Caribbean rum and stir for another 30 seconds. Strain into a rocks glass with 1 large ice cube and top off cocktail with club soda. Garnish with a small bunch of mint and ginger plank. Recipe development: DeVonn Francis & Chris LiuPhoto: Tanner HoffarthWords: DeVonn Francis & Chris Liu
Freshness and spicy is a rewarding combo. This rum-based cocktail achieves this by extracting flavors subtly through maceration and letting mint complement the bitey-ness of ginger with a little bit of sugar to round the profile out. Makes 1 cocktail Prep time: 5 minutes Assembly time: 2 minutes Ingredients 1” piece ginger, peeled and roughly chopped 1 lime cut into wedges 1 oz tamarind concentrate ½ oz dark brown sugar pinch kosher salt 1-½ oz dark Caribbean rum club soda mint ginger plank to garnish Procedure In a cocktail mixing glass with lime wedges, muddle raw ginger until lime wedges release their juices. Add ice cubes to fill mixing glass up 1/3 of the way. Add tamarind concentrate, dark brown sugar, and salt into mixing glass, stir until brown sugar completely dissolves. Pour in Caribbean rum and stir for another 30 seconds. Strain into a rocks glass with 1 large ice cube and top off cocktail with club soda. Garnish with a small bunch of mint and ginger plank. Recipe development: DeVonn Francis & Chris LiuPhoto: Tanner HoffarthWords: DeVonn Francis & Chris Liu