We served this spicy cocktail at the Mac+Cheese Fest, and served a non-alcoholic version at The Stop Night Market. For all the people asking for the recipe, here it is!
- 4 oz GIL kombucha
- 0.5 oz chipotle purée*
- 1 oz El Jimador reposado tequila
- tamarind/chipotle pulp**
- flaked sea salt (ex. Maldon) + salt (ex. Diamond Crystal)
Dip rim of glass in tamarind-chipotle pulp, dip in salt, fill glass with ice. In a shaker, add tequila, purée and ice, shake vigorously, strain into prepared glass. Top with GIL kombucha, stir. Enjoy!
- 2 dried chipotles (cracked open and shaken to remove seeds)
- 4 tamarind pods (no seeds and shell)
- 1/4 cup sugar
- 1.5 cups water
Place ingredients in a pot, cook chipotle and tamarind until soft, purée and pass through a fine strainer, reserve pulp**. Puree should be sweet and silky*.
Cheers, Mandy + Gerry