Tamarind Ginger Fizz
- The Drink
- 3/4 cup ginger, peeled and roughly chopped
- 2 cups sugar
- 1 cup water
- 3/4 cup tamarind pulp
- 1/4 cup lime juice, freshly squeezed
- 1 cup mint, stems removed
- 6 sprigs mint, for garnish
- 1.5 liters seltzer water
- Chili Salt
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 tablespoons chili, use any dried chili you have and grind it to the same size as the salt
- Combine ginger, sugar and water in a pot. Boil for 5 minutes, then transfer to a container and refrigerate. Allow the syrup to cool. When it is cool, strain the ginger. The syrup can be kept refrigerated for 3 weeks.
- To make the Chili Salt, mix the sugar, salt and chili powder in a bowl and spread it onto a plate.
- Combine tamarind pulp, 1/2 cup ginger syrup, lime juice and mint in a pitcher. With a wooden spoon smash the mint, bruising the leaves and releasing their flavor.
- Slide a lime wedge around the rims of 6 glasses and sink the rims into the Chili Salt. Fill the glasses with ice.
- Add the seltzer water to the pitcher and mix well.
- Pour the Tamarind Ginger Fizz into the glasses. Use your wooden spoon to hold back as much of the mint as possible when you pour.
- Garnish with a sprig of mint and serve.
ginger, sugar, water, tamarind pulp, lime juice, mint, mint, liters seltzer water, chili salt, sugar, kosher salt, chili
Taken from food52.com/recipes/4255-tamarind-ginger-fizz (may not work)