- Cocktail Shaker
- 2 oz Nankai Shochu
- 1.5 oz Tamarind Agua Fresca
- 0.25 oz Simple Syrup
- 0.25 oz Elderflower Liqueur
- 1 pc Tamarind Candy
- Combine all except candy in shaker.
- Add ice and shake.
- Strain and pour into glass over ice.
- Garnish with tamarind candy and serve.
Created by Esteban De Luna, the Tamarind Highball aka the “Tammy De Luna” is a perfect cocktail for summer and meals. The concept was a Mexican-Japanese shochu highball that captures the spirit of Little Tokyo, Los Angeles. The recipe features Nankai Shochu, a tamarind agua fresca, simple syrup and elderflower liqueur (like St. Germain).
Of course, you might be wondering, what is a tamarind? Tamarinds are a pod-based fruit common in Africa, Asia and Latin America. It’s loved for its sweet, sour flavor and earthiness. The agua fresca popular in Mexico is made by mixing tamarind paste with sugar and water.
This tamarind agua fresca inspired Esteban to use it in a shochu highball, which is a popular Japanese cocktail. Of course, highballs are intended to complement meals. (Naturally, this required much internal testing, but that’s another story.) Balancing the tart tamarind with crisp Nankai Shochu results in a refreshing cocktail that pairs nicely with tacos and tempura.
Some notes for the Tamarind Highball recipe: If you make your own tamarind agua fresca, solids often settle at the bottom. Also, if you’re looking for an easy version, combine Jarritos Tamarind Soda with Nankai at a 2:1 ratio, and boom, instant highball.
And finally, if you’re looking to purchase a bottle of Nankai to make this tamarind shochu cocktail recipe, check out our store locator and online retailers page.
For more cocktails like this, check out these links: