Tamarind Martinis Recipes

TAMARIND MARTINIS

Steps:

• Combine the tamarind and 4 cups water in a medium-size heavy saucepan set over medium-high heat, and bring to a boil. Boil, uncovered, until the tamarind is very soft, 10 to 15 minutes.
• Carefully pour the water into a container and set it aside. Using a potato masher, mash the tamarind in the saucepan (the seeds are still in there). Return the reserved tamarind water to the saucepan and mix it into the mashed pulp. Then strain the mixture into a pitcher, pressing on the solids to extract as much liquid as possible. (Discard the solids.) Stir in 3 cups fresh water (the mixture should be fairly concentrated). Add the sugar and stir until it is dissolved. (The tamarind water can be made 2 days ahead and refrigerated.)
• Put the chile-lime powder on a small plate. Using the lime wedge, moisten the rims of 6 martini glasses. Invert the martini glasses into the powder on the plate to coat the rims. Turn the glasses right side up and put 1 salted plum in each glass. Set aside.
• For each serving, combine 3/4 cup tamarind water and 1/4 cup vodka in a cocktail shaker with ice. Shake vigorously. Strain into a prepared martini glass and serve. (Alternatively, you can mix all the tamarind water, all the vodka, and some ice in a large pitcher and just pour the mixture into each martini glass for a faster preparation.)

TAMARIND MARGARITA

Steps:

• Combine the fruit powder seasoning, salt and sugar in a shallow dish. Pour 1/4 cup water into a second shallow dish. Dip the rim of your glasses into the water first, and then into the fruit powder mixture to rim the glass. Place large ice cubes into a cocktail shaker, and then add the tequila, lime juice, raw sugar and orange liqueur. Shake well. Spoon the tamarind puree into the bottom of each glass, fill with ice cubes and pour the margarita mixture over. Serve with lime wedges.