Amber Monsoon

01

What you’ll need

• 2 tablespoons seedless 100% tamarind paste with no added sweetener or preservatives (30 g)
• 3/4 cup boiling water (180 mL)
• 1 teaspoon whole coriander seeds (2 g)
• 6 thin slices fresh ginger (15 g)
• 1 1/2 tablespoons pure maple syrup (22 mL)
• 3 tablespoons freshly squeezed lime juice (45 mL)
• 1/8 teaspoon fine sea salt
• 1 cup chilled plain unflavoured sparkling water (240 mL)
• 2 cups pebble ice, plus more to crown the glasses
• 2 homemade dehydrated lime wheels, for garnish
• 6 paper-thin fresh ginger slices, arranged as two small fans for garnish

02

Mix the drink

1. Place two 350 mL footed goblets in the refrigerator while you prepare the drink.
2. Toast the coriander seeds in a dry small skillet over medium heat for 60 to 90 seconds, just until fragrant. Transfer them to a mortar and crack them lightly; do not grind them to powder.
3. Whisk the tamarind paste into the boiling water in a heatproof jug. Add the cracked coriander and the 6 ginger slices, then steep for 10 minutes.
4. Pour the infusion through a fine-mesh sieve into a clean jug, pressing firmly on the solids. While it is still warm, stir in the maple syrup until dissolved. Let cool for 10 minutes.
5. Stir the lime juice and salt into the tamarind base. Cover and refrigerate for 25 minutes, until thoroughly cold.
6. Fill each chilled goblet three-quarters full with pebble ice. Divide the tamarind base evenly between the glasses, about 110 mL each.
7. Insert a long spoon to the bottom of each glass and swizzle rapidly between your palms for 8 to 10 seconds, chilling and slightly diluting the base. Top each drink with 120 mL sparkling water and lift once gently with the spoon to combine without flattening the bubbles.