Tamarind-Lemon Mojito

An overlooked fact in the drink world:  cocktails (or mocktails) have seasons.  In the summertime, fruit-based drinks are light and refreshing; in the wintertime, hot toddies are much more appealing than an iced spritzer.  Now that summer is in full swing, I thought I’d use the classic mojito platform to come up with some new taste combinations.

This citrus-tamarind combo is sure to add a kick to any sultry summer evening…and it’s a lot more interesting to serve than the standard lime-and-mint version.  Just see if your guests can guess how you made it!

(Note:  if you can’t find fresh tamarinds, a splash of pomegranate molasses would be a good substitution.  The latter can generally be found in Middle Eastern markets or in the Middle Eastern section of a well-stocked grocery store.)

Prepare the tamarind by peeling off the hard outer skin and pulling off the long stringy fibers that run down its sides.  Place in standard-sized bowl (one you’d use for soup or cereal), then pour enough boiling water over it to cover it completely.  Let sit while you prepare the other ingredients.

Squeeze the juice from a wedge of lemon into a tall glass.  (You can discard the rind or place it into a nice cocktail glass.)  Add a few freshly-torn mint leaves and a squirt of raw agave nectar.  Smash everything together with a fork, pulling the fork along the sides of the glass to bruise the mint and release its flavor.

Go back to the tamarind and use the fork to smash the flesh free from the seeds.  Add to the lemon mixture and stir to combine.  Add a shot of rum if you’d like a cocktail or some sparkling mineral water for a mocktail.

Strain the lemon-tamarind mixture into the final cocktail glass.  Add another leaf or two of fresh mint for garnish, perhaps an ice cube or two, and enough sparkling water to fill the glass almost to the brim.  Give it one last stir and serve.

¡Salud!