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
- 1 3/4oz Tequila Blanco
- 1oz Pineapple Juice
- 1/2oz Tamarind Drinking Vinegar
- 1/2oz Lime Juice
- 1/2oz Honey Cilantro Simple Syrup
- 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