The Tamarind Margarita may be having a moment, but we like to be different, so we’ve created a sweet and creamy tropical riff on the Amaretto Sour that harnesses the power of tamarind for added depth and complexity. Presenting the Coconut Tamaretto Sour – another Dan’s Daily original.
Native to Africa, and grown across India and South East Asia, tamarind trees produce seed pods that look like long beans, with a dark red paste inside. If you’re a fan of Thai or Malaysian dishes – think soups, curries, sauces, and even desserts – then you’ve been enjoying the sour sweetness of tamarind, perhaps without even knowing it.
Tamarind’s sour, fruity kick comes from a high concentration of tartaric and ascorbic acid (vitamin C), and its natural sweetness (up to 10% sugar), with subtle caramel notes, is the result of achieving optimal ripeness. If all that sounds confusing or too exotic, just remember that tamarind paste is readily available at supermarkets, it's a breeze to use, and it will level up your bar and kitchen game.
Now, what is a Coconut Tamaretto Sour? It’s sweet, sour and zesty, and it packs a remarkable flavour punch. With amaretto, bourbon and tamarind, bound together by coconut cream and honey syrup, this cocktail is simply bursting with flavour. The Coconut Tamaretto Sour is the drink you make when you can’t decide between an Amaretto Sour or Whiskey Sour, and you want a creamy, tropical kick, too. Because who doesn’t want to have it all?
