Tequila Tamarind Shrub Cocktail

Tequila Tamarind Shrub Cocktail

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Tequila Tamarind & Cilantro Shrub Cocktail

Makes 1 Cocktail (plus extra syrup)

Fruity & tangy, this cocktail blends tequila blanco with pineapple, cilantro, lime and tamarind.

  • Honey Base Syrup:
  • 1 cup Wildflower Honey
  • 1 cup Water
  • Honey Cilantro Syrup:
  • ½ cup Honey Base Syrup (save the extra for other recipes)
  • 1 packed tbsp. Fresh Cilantro Leaves
  • Cocktail:
  • 1 3/4oz Tequila Blanco
  • 1oz Pineapple Juice
  • 1/2oz Tamarind Drinking Vinegar
  • 1/2oz Lime Juice
  • 1/2oz Honey Cilantro Simple Syrup
  • Garnish:
  • Scrappy’s Aromatic Bitters



Make the honey base syrup: combine the honey & water in a small saucepan. Heat the water to a simmer, stirring, until the honey dissolves.

Take a half cup of the resulting syrup and bring it to a simmer in a separate pot. Add the cilantro leaves and simmer 5-10 minutes, until you like the intensity of the flavor.

You can reserve the extra honey syrup for other recipes, or multiply the cilantro syrup recipe to use it all up.

In a mixing tin combine the tequila, pineapple juice, drinking vinegar, lime juice & simple syrup.

Shake with ice to chill, blend, and get a nice froth from the pineapple juice.

Strain the drink over a single large ice cube in a rocks glass.

Dash the aromatic bitters over the top.

Recipe by Laura Bishop

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