We’ve been a little quiet around here, and I’ve been totally lacking in inspiration on the Pinterest front. (Send me ideas-crafty, food, drinks–you know I love drinks.) So, this is another not-from-Pinterest find, but I loooooooved it so much I had to share.
Portland is a food lover’s paradise, and the restaurant Pok Pok has quite the following. Delicious (and spicy) Thai street food all fancied up and tasty drinks that make it that much more amazing. I went with some girlfriends and ordered their Tamarind Whiskey Sour, and I’m not exaggerating when I say it pretty much changed my life. No joke, it was that good. Kind of sour and sweet and a little bit savory. When you partake in a life changing drink, you must find the recipe to recreate at home as soon as possible. After some poking around–jackpot! I found the actual recipe from the man/owner/mastermind himself! I will tell you, I have made this quite a few times now. I’ve worked out the kinks, so see below for some tips that are hopefully helpful.
A whiskey sour is easy peasy. It’s usually 1.5 oz whiskey – 1 oz lemon/lime juice – .5-ish oz simple syrup. Shake ‘er up and pour over ice.
This one has more ingredients than what I mentioned above, but it does not make the mixing of it any more difficult.
Can I mention again how delicious this is?
You will have to run to the store (probably an Asian market) for this drink, unless your pantry is stocked with tamarind paste. I know–kind of different, but that is the ingredient that makes this whiskey sour so different and delicious.
I’ve made this multiple times now, so I have a few things to share:
1) It calls for rich simple syrup. Do not make yours with regular. It is just not the same. According to the online recipe, rich simple syrup is one part water to two parts Demerara sugar. What the heck is that? I looked it up, and it’s a sort of natural brown sugar that is kind of expensive. So, a couple sources gave me permission to substitute light brown sugar for it, and it totally gave the same taste I was hoping to achieve.
2) Do not make this with lemon (as many whiskey sours are made that way). I tried it because we were out of limes, and it just was not the same.
3) I made a pitcher of this for our Fourth of July festivities (I know, I know–how festive and more red white and blue can I get?!), and it worked out well. I mean, tons of lime juicing happened (thank goodness for this gadget), but it was still tasty and I didn’t have to shake individual drinks.
What do you think? Are you sold? I’m serious when I say this is amazing. Let me know if you give it a whirl.