Both ginger plants and tamarind trees grow in tropical spots around the world, including India, Asia, and Latin America, where the two seasonings are regularly used in marinades, sauces, and drinks. So it was only natural for Feniger to take some of the spicy ginger syrup she had developed for the Canton Ginger Kick and mix it with tart tamarind. The result is very fresh and very quaffable. Feniger says that when they make it at Street, they often save the tamarind pulp that's left in the sieve and add more water; that tamarind liquid will be thinner than the first batch, but it will still have enough of its signature fruity sharpness for another round.
Tamarind ginger cooler, without soda water, can be made 3 days ahead and chilled.
Recipe information
Total Time
2 hr (includes chilling)
Yield
Makes 6 drinks
Ingredients
Preparation
Step 1
Break up tamarind with your fingers into a small heavy saucepan. Add 2 cups water and simmer, stirring occasionally and breaking up tamarind as it softens, 20 minutes. Remove from heat and let stand 15 minutes. Strain through sieve into a bowl, pressing on and then discarding solids.
Step 2
Whisk together ginger syrup, tamarind purée, remaining 5 cups water, and kosher salt in a large pitcher. Chill until cold.
Step 3
Stir drink (it will separate as it stands), then pour into glasses filled two-thirds with ice. Top off with soda water.
