Brown Sugar Tamarind Mule

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  10 minutes Cook Time:  10 minutes

Brown Sugar Tamarind Mule

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!).

Ingredients

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)

Crushed ice

1 cup seltzer

Instructions

  1. 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.)
  2. 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.

Kitchen Tips

  1. If you don’t have an oversized square (king cube) ice tray, use 2 regular ice cubes per serving.
  2. 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.

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