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Rum & Tamarind Sour Recipe

Rum & Tamarind Sour Recipe

By What’s Baking

A tangy tropical symphony where dark rum's caramel richness harmonizes with tamarind's sweet-sour complexity, creating a perfectly balanced, sophisticated twist on the classic sour.
Difficulty:
Intermediate
Prep Time:
10 mins
Cook Time:
Serves:
1 cocktail
A dramatic close-up of a Rum & Tamarind Sour in a rocks glass with one large square ice cube, amber-colored liquid crowned with a silky egg white foam featuring intricate Angostura bitters art. Golden hour lighting casts warm highlights through the rich mahogany cocktail, emphasizing the layered textures. A delicate dried tamarind pod and fresh mint sprig rest on the glass rim, while droplets of condensation glisten against the crystal-clear glassware. The background features blurred bottles of aged rum and a wooden mortar containing fresh tamarind paste, suggesting the craft behind this complex tropical libation.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">60ml dark rum (preferably aged)</li><li class="ingredients-single-item">30ml fresh tamarind paste (or 20ml tamarind concentrate mixed with 10ml water)</li><li class="ingredients-single-item">20ml fresh lime juice</li><li class="ingredients-single-item">15ml simple syrup</li><li class="ingredients-single-item">1 egg white (or 20ml aquafaba for vegan option)</li><li class="ingredients-single-item">2 dashes Angostura bitters</li><li class="ingredients-single-item">Fresh mint sprig and dried tamarind pod for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Cocktail shaker</li><li class="equipment-single-item">Hawthorne strainer</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Jigger</li><li class="equipment-single-item">Rocks glass</li><li class="equipment-single-item">Large ice cube mold</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your tamarind paste if using fresh tamarind. Soak 50g of tamarind pulp in 60ml warm water for 15 minutes, then press through a fine strainer to extract the paste. Set aside the amount needed for your cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add dark rum, tamarind paste, fresh lime juice, simple syrup, and egg white to your cocktail shaker. Perform a "dry shake" (without ice) for about 15 seconds to properly emulsify the egg white and create a rich foam.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add ice to your shaker and shake vigorously for another 15-20 seconds. This second shake properly chills and dilutes the cocktail while maintaining the silky texture from the egg white.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Double-strain the cocktail through both a Hawthorne and fine mesh strainer into a chilled rocks glass over a large ice cube. This meticulous straining process ensures a perfectly smooth texture with no ice shards or egg white fragments.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Allow the foam to settle for 10-15 seconds, then add two dashes of Angostura bitters on top. Use a toothpick to create an artistic design if desired – the bitters will not only add aromatic complexity but create beautiful contrast against the white foam.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Garnish with a fresh mint sprig (gently slap it between your palms first to release the aromatic oils) and a dried tamarind pod along the rim. Serve immediately while the foam is still firm and the glass is frosted with condensation.</li></ol>

Chef’s Notes

A few helpful details for making this recipe.

Can I substitute egg white in a tropical sour cocktail?

Absolutely! For a vegan alternative or if you're concerned about raw egg, use 20ml of aquafaba (the liquid from canned chickpeas). It creates a nearly identical silky foam texture and mouthfeel without affecting the cocktail's flavour profile. Some bartenders also use foaming agents or pasteurised egg whites.

What's the best rum to use when making a tamarind cocktail?

An aged dark rum works best with tamarind's complex flavour, as its caramel and vanilla notes complement tamarind's sweet-sour profile. Barbados or Jamaican dark rums like Mount Gay, Appleton Estate, or Plantation offer ideal complexity. Avoid white rums which lack the depth to balance tamarind's intensity.

How do I create beautiful bitters art on top of the egg white foam?

For stunning bitters art, ensure your foam has set for 10-15 seconds. Add drops of Angostura bitters in a circular pattern, then use a clean toothpick to drag through the drops, creating heart shapes, swirls or feather patterns. Work quickly before the bitters bleed too far into the foam.

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