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El Tamarindo

Posted by tmfulton. Created by 12bottlebar.com.
1 1⁄2 oz Rum, Pusser's
1 1⁄2 oz Agua de tamerindo (homemade, see note)
3 oz Club soda
1 wdg Lime (as garnish)
Instructions

Build in collins glass filled with ice, stir gently, garnish with lime.

Notes

To make the aqua de tamarindo, take 8 tamarind pods, shell removed (or about 8 tablespoons of block tamarind paste) and add it and half a cup of piloncillo (Mexican brown sugar) to 1 quart of simmering water. Simmer for 1 minute, remove from the heat and pour into a bowl. Let the tamarind soak for two hours, then using your hands, rub the pods to remove the tamarind paste. Strain and bottle.

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From the Knowledge Vault

Mashbills, Geeky Information and Resources

This is the last installment in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

As a note, I can’t claim credit for any of this. This section is the work of a couple of users on the StraightBourbon.com website, mainly Josh, Oscar and a guy named Taanstafl2 – and see the note just below. But it’s too important to leave out even if it’s a bit more advanced.

For mashbills, I referred to The Book of Bourbon and Other Fine American Whiskeys by Regan & Regan, 2009, unless otherwise noted. Barton, WT, and Dickel are noted as approximate.

I use the format: Distillery Brand Name (%corn/%rye or wheat/%malted barley). This is a breakdown of "macro" distillers. Wondering what the different char levels look like? This is a good illustration.

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