Having grown up in San Diego, I've spent a lot of time submersed in Mexican culture:  Dia de Los Muertos, Cinco de Mayo-the fake Independence day, bilingual classes, Senor Frogs, burritos de camarones con guacamole.  It's no wonder that its flavors sneak into my cocktails from time to time.  Recently I spent a little time working in a tequila bar, where they used tamarindo in one of their margarita style cocktails, it was decent but a no brainer.  When it comes to mixing, I like to think outside the box.  Tamarindo comes from a pod-like seed, looking somewhat like a hard shelled brown edamame at first glance.  Its consistency is close to a date, a little gritty and pasty in its useable form (deseeded), but it has a tart and sweet component.  Brought over by the Spaniards and Portuguese from India, Mexicans have been using the fruit paste in candy, drinks, and even enjoying it dried and salted since.  As I layer the flavor profiles in my head, I decided it would work great with bourbon.  The cigar box quality, slightly salty unsweetend caramel of Bulleit would still shine through and balance out the acidity and texture of the tamarindo.  In my wet dream, I will use agave as the sweetening agent, and just a squeeze of an orange slice to accentuate.  Then of course, I top off this master piece with a splash of club soda and a mini sombrero.  Que refresco!

1.25 oz. Bulleit

1 oz. Tamarindo

.5 oz. agave

Squeeze of one orange wedge

Shake and Roll

Top off with Club soda

Perfect Puree makes an "easy to use"  tamarind puree for $25 that can be kept in the freezer, but if you're adventurous Whole Foods sells them fresh by the box for about $4.  Just crack open the shell and peel off the strings.  Pour just enough boiling water to cover the seeds and let soak for about an hour.  Depending on how much texture you desire, either pull out the seeds or strain the pulp through a sieve or cheese cloth.  Personally, I like the texture.  Freeze the leftovers.