Photo: Becky Luigart-Stayner; Styling: Jan Gautro
8 servings (serving size: about 1/2 cup)

Tamarind, a common ingredient in Indian, Thai, and Mexican cuisines, adds an acidic, slightly tart flavor to food. The pulp is sold in cakes at ethnic markets and some large supermarkets. Use a fork or your hands to break up the paste and separate it from the seeds before straining. If you make these martinis ahead, be sure to shake the drink in a martini shaker or stir it with the crushed ice just before serving.

How to Make It

Step 1

Combine 2 1/2 cups boiling water and tamarind in a large bowl; let stand 10 minutes. Break tamarind into small pieces; let stand 5 minutes. Strain mixture through a sieve over a bowl, reserving liquid; discard solids.

Step 2

Combine 1/2 cup sugar and 1/2 cup water in a microwave-safe dish; microwave at HIGH for 2 minutes or until sugar dissolves, stirring once. Cool. Combine tamarind liquid, sugar syrup, vodka, and juice in a pitcher, stirring well. Add crushed ice; stir or shake well. Garnish rims of 8 martini glasses with sugar, if desired. Strain chilled martini mixture into prepared glasses; garnish with lime wedges, if desired.

Ratings & Reviews

carolfitz's Review

October 15, 2011
Made to recipe proportions using tamarind nectar. Rather than plain sugar, coated one-half-side of each rim with sugar/salt mixture (4tsp dark sugar, 4tsp kosher salt, 2tsp cinnamon, 1tsp cayenne). We love tamarind and liked the drink, but no way should this be called a martini.

srponies's Review

July 18, 2009
It was a strange color, and I had a little trouble reducing the recipe to just make enough for 1, but I I will definately make these again. A yummy flavorful sour drink...