For the adventurous Old Fashioned fan, this unique spin combines two of our Imbibe 75 Flavors to Watch—Mexican spirit sotol and tamarind. Adding earthy sotol to a base of rye whiskey might sound odd, but the two spirits play well together while tamarind syrup and bitters bridge the flavor gap between the grassy notes of the sotol and aged oak and vanilla of rye.
1 oz. sotol (Presidio uses Sotol Por Siempre) 1 oz. rye whiskey 2 dashes Angostura bitters 2 dashes chocolate or Mole bitters ¼ oz. tamarind syrup
Tamarind Syrup: Combine ¼ lb. of shelled tamarind pods with 2 cups of water, then bring to a low boil. Simmer until the fruit separates from the seeds. Strain the solids out and add liquid back to heat. Add 2 cups of demerara sugar and simmer until dissolved. Add extra water if syrup becomes too thick. Store in the refrigerator for up to 2 weeks.
Story: Imbibe Magazine; Recipe: Shailee Weber, Presidio (@presidiochicago), Chicago; Photo by Emma Janzen (@emmajanzen)