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.
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.
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.
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.
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.
Food styling and photography by Aida Mollenkamp