As I talked about in my New Year’s Resolutions Post, I wanted to start looking at Vegan Cocktails and International Cocktails, so this post hits two out of the four.

About a month ago now, Michael made Indian food at my request. It’s amazing what taking the LSAT will make your husband do for you. I’m considering taken that exam often, so I can have my way. Mwhahaha.

Anyway, so clearly, after taking the LSAT, I wanted a big girl drink. The problem with things like Indian food is that culturally, their country does not really drink and frowns on it. There are few cocktails to play around with. As I started searching and drifting through the obnoxious wine and beer recommendations, I finally found an interesting conversation here.

After getting through the multiple recommendations for gin and tonics, which I just thought was offensive, boring, and way to representative of British imperialism, I finally found the cocktail which I’ll discuss below.

But, while searching I started thinking about how afraid of liquor we are in this country. If you want a wine or beer pairing in this country, it’s almost too easy. If you want to know what cocktail, you should pair with what food, good luck and godspeed. It’s ridiculous. Our culture clearly has a fear of booze, which is so unfortunate, because the cocktail was invented in the United States.

If we think we about things being “as American as Apple Pie and Baseball,” we need to add cocktails to that list. The tradition of bartending and making mixology an art that has become recognized the world over was invented here. For the most part, Americans have been some of the leading cocktail creators of history. Instead of relishing in that tradition and pushing forward, Americans cooks and gastronomists have abandoned that tradition and forgot about it. A good vermouth is just as important in cooking as in a cocktail.

One of the things that I hope to do in my blog, which I have talked about in my last post, is start thinking about creating cocktails that fit well with food. Sometimes, you just need a drink and wine and beer don’t cut it the way that spirits do. Not only should we recognize that, we should celebrate it. Cocktails are a part of the culture that we live in, and if we’re not willing to serve someone a salad that doesn’t compliment the entree, why are we willing to serve drinks that harm the culinary experience? It’s frustrating, and offensive. If we want to create a pleasurable meal, liquor needs to come back to the forefront of our thoughts. Instead of shying away from it like a  coquettish maiden, we need to become brazen prostitutes who confront head on and ask if they want to dance.

With those thoughts, I give you a good, interesting, and complicated set of flavors, that I, unfortunately, can take no credit for except in the wading of internet resources for the finding.

The Tamarind Martini

20ml Tamarind syrup
30ml Dry vermouth
5ml Sweet vermouth
35ml Gin
30ml Lemon juice

  • Add ice to a martini shaker.
  • Add all ingredients.
  • Shake dramatically.
  • Pour and enjoy!


This drink was really tasty. I had tamarind syrup on hand, because I had purchased it at the Lebanese market a few weeks before I made it. It really complimented the flavors of the Indian food and helped cleanse the pallet. Not only does it add to a specific type of cuisine, but it is also (so far as I know) a vegan cocktail as well, which is great, since so much of Indian food is, or easily could be, vegan. It may seem a little bitter, but the Tamarind syrup definitely sweetens it up.


Tamarind syrup:              $4
30ml Dry vermouth       $5
5ml Sweet vermouth      $5
35ml Gin                               $10
30ml Lemon juice             $1

Total cost:                           $25

If you don’t have any of the ingredients on hand, it’s not a terribly expensive cocktail to make, especially if you’re considering adding this drink for an Indian food dinner.  The most expensive part if the gin, which if you have on hand, drops the cost of the drink by $10.


I’m working on doing a Charlie and the Chocolate Factory themed cocktails for April. Also, here soon, I’ll start working on Valentine’s Day Cocktails, and start blogging about the beauty of sustainability with cocktails.

Until next time and as always, happy, and safe, drinking.