Tamarindo Tea Cooler
Cold black tea, lemon, ginger syrup, and Tamarindo — a long, low-intensity patio drink.
Tamarind and black tea share a tannic backbone, which is why this pairing feels obvious the moment you taste it. Both are astringent in the same direction, and layering them makes a drink with grip rather than just sweetness.
Ginger syrup and lemon are the lift. Without them the tea and tamarind sit heavy together; with them the whole glass turns bright and drinkable for an hour on a warm afternoon.
The Recipe
Makes 1 · 5 minutes
Ingredients
- Ice cubes
- 3 oz unsweetened cold black tea
- 0.5 oz fresh lemon juice
- 0.5 oz ginger syrup
- 4 oz Tehuacan Brillante Tamarindo
- 1 lemon peel twist
Method
- Fill a plain smooth unmarked highball glass almost to the top with ice cubes.
- Pour the cold black tea, lemon juice, and ginger syrup over the ice.
- Top with Tehuacan Brillante Tamarindo.
- Stir gently from the bottom to combine all the ingredients.
- Express the lemon peel over the glass and drop it in as a garnish.
Notes
Unsweetened tea, brewed cold if you have the time. Sweet tea plus Tamarindo plus ginger syrup is three sugars stacked on each other.
Express the lemon peel over the surface before dropping it in — the oil on top of the drink is most of what you smell as you lift the glass.
Stir from the bottom. Ginger syrup is dense and will pool under the ice if you do not go looking for it.
Tehuacán Brillante is sparkling mineral water from the Tehuacán Valley in Puebla, naturally mineralized on a journey of roughly eight years through volcanic rock. Family run since 1983, Mexican owned, bottled in 12 fl oz glass. Find us at @drinktehuacan.
