Tamarind Ginger Rye Highball
Tart tamarind, spicy ginger beer, and rye make a tall, refreshing highball with a dark-sugar finish.
Prep: 5 · Cook: 5 · Total: 10 · Serves: 1 · Difficulty: Easy · Rating: 4.7/5 (73 reviews)
INSPIRED BY
This drink takes the easy structure of a classic whiskey highball and gives it a tart tamarind turn.
Story
Theo likes a tall drink that knows exactly where it is going. Tamarind brings the tang, rye keeps the shoulders broad, and ginger beer sends the whole thing down the road with a little sparkle. It is cold, quick, and built for the first round. Keep the syrup in the fridge and the next one is even faster.
By Theo
Ingredients
- 1 tablespoon tamarind concentrate
- 1 tablespoon brown sugar
- 1 tablespoon water
- 1 1/2 ounces rye whiskey
- 1/2 ounce fresh lime juice
- 3 ounces chilled ginger beer
- Ice
- 1 lime wheel
- 1 thin slice fresh ginger
Instructions
- Stir the tamarind concentrate, brown sugar, and water in a small saucepan over low heat for 2 minutes until smooth.
- Let the syrup cool for 2 minutes, then fill a tall glass completely with ice.
- Pour the rye, lime juice, and tamarind syrup over the ice.
- Stir for 10 seconds to chill and blend the tart syrup into the whiskey.
- Top slowly with ginger beer and give the drink one gentle stir from the bottom.
- Garnish with the lime wheel and fresh ginger, then serve immediately.
Chef Tips
- Tamarind concentrates vary in strength, so taste the syrup before mixing.
- Use a spicy ginger beer if you like a sharper finish.
- Chill the glass for 10 minutes for an extra-cold highball.
- For a zero-proof version, replace the rye with chilled black tea.
Cook's Notes
- **Syrup:** Stir over low heat just until smooth.
- **Ginger beer:** Add it last so the bubbles stay lively.
- **Ice:** Fill the glass completely for a properly chilled drink.
- **Balance:** Add a few drops more lime if the syrup is especially sweet.