Sparkling Pear and Tamarind Cocktail

Sparkling Pear and Tamarind Cocktail
Sparkling Pear and Tamarind Cocktail | http://saltandwind.com This cocktai is a total wild card, which is all the more reason you should try it out. Tamarind is one of those flavors I use for Thai food or vinaigrettes b...
Skill
Course
Cuisine
Ingredients
7
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
-
Servings
8 to 10
Sparkling Pear and Tamarind Cocktail | http://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American
Ingredients
7
Hands-On Time
10 minutes
Total Time
45 minutes
Yield
-
Servings
8 to 10
Diet
Dairy-Free, Gluten-Free, Vegetarian
Sparkling Pear and Tamarind Cocktail | http://saltandwind.com

This cocktai is a total wild card, which is all the more reason you should try it out. Tamarind is one of those flavors I use for Thai food or vinaigrettes but almost never in cocktails. But it's sweet-tart flavor is pretty much addicting and works awesome in cocktails when it's made into a simple syrup. I combined it with some pear juice, and Prosecco, for a drink that's a total wild card but also a total winner. 

Ingredients

  • 1/2 cup tamarind concentrate
  • 3 cups water
  • 3/4 cup superfine sugar
  • 1 (3 inch) cinnamon stick
  • 4 cups unsweetened pear juice
  • 1 (750) ml bottle chilled Prosecco
  • 1 pear

    thinly sliced

Instructions

For the syrup, whisk together the tamarind concentrate, water, and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until sugar is dissolved and mixture just comes to a boil, about 10 minutes.

Tip

You can find tamarind concentrate or paste in many markets these days. Use any leftovers to make some homemade pad thai

Turn off heat, add cinnamon, and let steep until cool and cinnamon flavor are apparent but not overwhelming, about 30 minutes. Once cool, strain mixture through a fine mesh sieve and discard solids.

Tip

The syrup can be made up to 6 days ahead. Store refrigerated in an airtight container.

Combine cool syrup with unsweetened pear juice and chill until cold, at least 2 hours.

Tip

The pear and syrup mixture can be made up to 4 days ahead. Store refrigerated in an airtight container.

To serve, fill champagne coupes or flutes 1/4 to 1/3 full with pear-tamarind juice, top with sparkling wine, top with a pear slice and serve.

Notes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/62-the-perfect-pear-sparkling-pear-and-tamarind-cocktail-recipe

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