Tamarind Chili Syrup

I have been wanting to make a spicy, tongue tingling cocktail for some time. And now that the colder weather has hit NY (yes I am in NY), the moment seemed right. Instead of infusing liquor, I decided on a syrup. I came across fresh tamarind pods at the market, married them with some remaining hot chilies from the garden and brewed it up. Tart and spicy. I will experiment with a whiskey cocktail, as well as a tequila or cachaca one. I will let you know!

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