Spiced Tamarind Collins: A Zingy Twist On A Centuries Old Classic
Let’s talk about the Collins family—not your average neighbourhood clan, but a legendary cocktail lineage that’s been gracing our glasses since the 19th century.
Tom Collins, the granddaddy of them all, first appeared in print in Jerry Thomas’s 1876 bartender’s guide. Known for its mix of gin, lemon juice, sugar, and soda water, the Tom Collins quickly became a bar staple (as it should).
Fast forward to today, and we're giving this classic a tangy, spicy twist with the Spiced Tamarind Collins. Buckle up, because this drink is a flavour rollercoaster poured in a glass.
Why Tamarind?
Why tamarind, you ask? This tropical fruit, with its sweet and sour profile, has been a staple in Asian and Latin American cuisines for centuries. Tamarind’s unique taste has found its way into sauces, candies and beverages around the world. Combining tamarind with a bit of spice creates a complex flavour profile that's perfect for a contemporary Collins.
While the classic Collins is all about simplicity and refreshment, adding tamarind brings a global dimension to this traditional cocktail. It’s a nod to the cross-cultural exchange of flavours, celebrating the diversity and richness of ingredients that we now have at our disposal.
The Recipe: Spiced Tamarind Collins
Ingredients
- 45 ml gin (a London dry gin works wonders)
- 30 ml fresh lemon juice
- 15 ml tamarind syrup (easy to find or make your own)
- 10 ml simple syrup
- A pinch of cayenne pepper
- Soda water
- Ice
- Lemon wheel and tamarind candy for garnish
Method
Start by filling a cocktail shaker with ice. Pour in the gin, fresh lemon juice, tamarind syrup, simple syrup, and that cheeky pinch of cayenne pepper. Shake vigorously like you’re trying to wake up the flavours. Strain the mix into a Collins glass filled with ice cubes. Top it off with soda and give it a gentle stir. Garnish with a lemon wheel and a piece of tamarind candy on the rim for that extra kick.
Pro-Tips
Fresh is Best
Always use fresh lemon juice. It makes a world of difference in the brightness and overall flavour of the cocktail.
Homemade Tamarind Syrup: If you can’t find tamarind syrup, make your own by simmering tamarind pulp with water and sugar. Strain it to get a smooth syrup.
Balance the Spice
The pinch of cayenne is crucial. Too much, and it will overpower the drink; too little, and it won’t give that delightful kick. Adjust to your taste but start small.
Chill Your Glass
For an extra-refreshing drink, chill your Collins glass in the freezer before pouring the cocktail. This keeps your drink colder for longer.
Play with Garnishes
Don’t just stick to the lemon wheel and tamarind candy. Fresh mint, a slice of green chilli, or even a candied ginger slice can add a fun twist and extra aroma.
