This Thai-inspired whiskey sour recipe comes from Andy Ricker’s Pok Pok restaurants. A balance of sweet, sour and smoky, it makes for a delicious Thanksgiving cocktail.
For the simple sugar: In a small pot bring brown sugar and water to boil, reduce heat and stir until all the sugar is dissolved. Stir in tamarind concentrate and allow to cool.
For the cocktail: Combine tamarind simple sugar, bourbon, lime juice and ice in a cocktail shaker. Shake vigorously until the outside of the shaker has a good coat of condensation on it.
Strain into Old Fashioned glasses filled with one large ice cube and garnish with mint, an orange slice and a Luxardo maraschino cherry.