Being British we are rarely in want for something cooler however when the sun does shine for those few weeks around the corner, we can be prepared! This drink is a big glass – lots of ice – thirst quenching – tongue tingling fusion of Cambodian origin …… and Gin!
In attempt to recreate a drink I had in Cambodia and add alcohol to it, I have found something that gives a good size beverage, a punch of flavour and a kick to boot.
The non alcoholic version was served to me in a small plastic bag with a straw! Here I have used a traditional old British milk bottle from vintage shop Three Jelly Moulds and a Wardrobe 🙂 I absolutely love them. Put in a request if they are out of stock, they go quick!
Grab this —>
Any type of Gin Tamarind Paste Brown/Demerara Sugar Mint Sprigs Cloudy Lemonade (chilled) Salt Sieve & Non Stick Pan
Do this —>
(for 1pitcher/4 servings)
In a mixing jug, add 1 tablespoon Tamarind Paste and 100ml water. Stir until combined before pouring into a saucepan.
Throw in a healthy bunch of mint sprigs and stir in the sugar. Heat to boiling then reduce to simmer. Leave for 4 minutes, stirring occasionally.
Half fill a jug/glass with Ice
Add a single (25ml) or double measure of Gin per person tothe jug
Cover the top of the jug with a sieve and pour in the contents of the pan
While it’s draining through sieve, pour over the lemonade
Discard the sieve with leftover pulp and mint
Give it a good stir & sprinkle a pinch of salt over the top
Garnish with some fresh mint (slap at will)
Serve this —> to lots of Friends!
– Gin – this seems to be a love/hate spirit. It has a strong taste which come from it’s strong heritage in nature, the juniper plant. If you look on the side of many gin bottles they will proudly list the multiple natural ingredients that have gone into making it but all gin holds a core taste. The tamarind and the gin tangle with each other for flavour supremacy where neither actually wins in this drink. I tried a cheaper gin option I have never had before called Greenall’s. One price notch higher than own brand and actually it’s ok.
– Tamarind – I love this stuff, usually on fish but it’s great curve ball ingredient because it’s flavour changes depending on what it’s with. When cooked it can be sweet, sharp or sour but also mellow or subtle when cooked with heavier flavours or cream. In a drink it keeps it’s sour sweet flavour stuck on the palette for a long time and adds an earthy compliment to the gin. You can get this at most stores- do not use Tamarind sauce.
– Brown sugar – to add the sweet aspect of much south east Asian cuisine, we have the sour (tamarind), then the salt, this is the sweet. I like brown sugar because of the honey taste. You can choose any (not sweetener)
– Mint – if you read my other recipes, there is a pattern. Mint is your friend 🙂
– Cloudy Lemonade – to be honest you can probably use any kind of lemonade. I chose to get a cheap cheap bottle of fizzy diet cloudy lemonade and let it go flat. I find proper cloudy lemonade harsh on the throat and the same thing with other options would be too sweet.
– Salt – to cap off the south east Asian palette, removes and tartness of the strong flavours – careful though, only a pinch per pitcher.