Welcome to our cocktail series, The Happy Hour. It's Friday afternoon. Make yourself a drink.
Tamarind deserves a little more of the spotlight, wethinks. Those of us who have picked up a brick of the rusty brown-colored pulp from our local Asian markets have used it in stews or curries, but a little goes a long way, and the leftover stuff shouldn't just sit in your pantry. What about mixing it into a cocktail? Well, try it. Because it lends that sweet-tart thing to the drink that cleanses the palate--and wipes the week's stress away, too.
Get the recipe: Tamarind and Vodka Cocktail