Brown Sugar Tamarind Mule
Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 10 minutes
This drink is a play on the Moscow mule, with vodka and ginger still taking the lead.This is an uber-tart and mildly sweet version that is rich in lime, brown sugar, and the magic of tamarind, an often-ignored ingredient in booze (don’t even get me started about how it’s all but missing in modern “American” cuisine!).
Not-So-Simple Tamarind, Ginger, Lime, and Brown Sugar Syrup:
2 cups water
1 cup light brown sugar
Zest of 4 large limes
2 (3-inch) pieces fresh ginger, peeled
1 teaspoon tamarind paste
Brown Sugar Mule:
7 ounces vodka
2 ounces syrup
Juice of 4 large limes
4 king ice cubes (see Kitchen Tips)
1 cup seltzer
- Make the syrup: In a medium saucepan set over high heat, combine the water, brown sugar, lime zest, ginger, and tamarind paste, stir, and cook over high heat for 2 to 4 minutes, until the sugar has dissolved. Bring to a boil and then reduce the heat to a simmer. Cook for 3 more minutes, remove from the heat, and allow to cool completely. Strain into a container and discard the solids. (This can be done up to 3 days in advance and refrigerated in a covered container; see Kitchen Tips.)
- Pour the vodka, 2 ounces of the syrup, and the lime juice into a shaker and stir well, until thoroughly blended. Place 1 king ice cube into each of 4 tall glasses. Add 1 cup crushed ice to the shaker, cover, shake well, and with a fine-mesh strainer, strain into the glasses. Top each with ¼ cup seltzer, stir gently, and serve immediately.
- If you don’t have an oversized square (king cube) ice tray, use 2 regular ice cubes per serving.
- You will have more Not-So-Simple Tamarind, Ginger, Lime, and Brown Sugar Syrup than you need for 2 mules (it makes about 1½ cups), but you can use the rest to whip up another batch of drinks, and any leftovers will keep, covered, in the fridge.