Tamarind-Orange Gin

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Tamarind-Orange Gin
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I have been enjoying tamarind flavors in a number of Indian and Thai dishes for years, but until recently it had not occurred to me to attempt to use tamarind in anything myself. Last year, I was making a recipe that called for tamarind concentrate. We used it in a few dishes (and a few cocktails), and when I recently stumbled upon a bag of dried tamarind pods in a local international market, I decided it was finally time to figure out how to really use this lovely fruit. Now, I am certainly not an expert on how to properly use tamarind. So for those of you who are, feel free to chime in on how I should have prepared this fruit.
Infusion Time
3weeks
Infusion Time
3weeks
Tamarind-Orange Gin
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
I have been enjoying tamarind flavors in a number of Indian and Thai dishes for years, but until recently it had not occurred to me to attempt to use tamarind in anything myself. Last year, I was making a recipe that called for tamarind concentrate. We used it in a few dishes (and a few cocktails), and when I recently stumbled upon a bag of dried tamarind pods in a local international market, I decided it was finally time to figure out how to really use this lovely fruit. Now, I am certainly not an expert on how to properly use tamarind. So for those of you who are, feel free to chime in on how I should have prepared this fruit.
Infusion Time
3weeks
Infusion Time
3weeks
Ingredients
  1. Combine the tamarind flesh and 1/2 cup water in a small sauce pan and place on stove. Bring to a boil, then reduce heat and simmer for about 3-4 minutes, or until most of the water has either soaked into the flesh or evaporated. Remove from heat and let it cool.
  2. After the tamarind cools, combine all ingredients in a jar, shake and let sit in a cool area for a few weeks. We let this infuse for about 3 weeks, but it seemed to infuse pretty quickly. You could probably do this in two weeks, or even use a bit more gin. Strain and filter through a strainer, cheesecloth or jelly bag, and finally a coffee filter.