serves 1
Tamarind-citrus syrup
1 lemon
1 grapefruit
2 cups granulated sugar
1 2/3 cups tamarind puree (such as The Perfect Puree) or 1 (14-ounce) package frozen unsweetened tamarind pulp (such as Goya)
Tamarind-mezcal sour
2 tablespoons tamarind-citrus syrup
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons (3/4 ounces) manzanilla sherry
1 1/2 tablespoons (3/4 ounces) mezcal joven espadín or Del Maguey Vida de San Luis del Rio
2 dashes Bittermens Xocolatl Mole Bitters
Pineapple fronds, edible flowers, sliced star fruit, and orange peel, for garnish (optional)
Make the syrup
Peel lemon; reserve peels. Squeeze juice from lemon to equal 3 tablespoons. Peel grapefruit; reserve peels. Reserve grapefruit flesh for another use.
Combine sugar, tamarind puree, lemon juice, lemon peels, and grapefruit peels in a medium saucepan. Bring to a simmer over medium, and cook, whisking constantly, until sugar is dissolved, about 2 minutes. Remove from heat, and let cool completely before using, about 30 minutes.
Make the cocktail
Combine 2 tablespoons tamarind-citrus syrup and the lemon juice, sherry, mezcal, and bitters in a cocktail shaker filled with ice. Cover with lid, and shake vigorously for 30 seconds. Strain into an ice-filled rocks glass. Garnish with pineapple fronds, edible flowers, and a skewer of star fruit and orange peel, if desired.