This Sparkling Tamarind Pear Cocktail Recipe 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. I combined it with some pear juice, and Prosecco, for a drink that's a total wild card but also a total winner.
Make The Tamarind Syrup: 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.
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.
Chill The Pear Tamarind Mixture: Combine cool syrup with unsweetened pear juice and chill until cold, at least 2 hours.
Make The Cocktail: To serve, fill coupe or flute glasses 1/4 to 1/3 full with pear-tamarind juice, top with sparkling wine, top with a pear slice and serve.