Tamarind provides the tang in this ginger-and-cardamom highball, with an explicit concentrate dilution and cold soda for lift.
At a Glance
A tangy tamarind highball with ginger and cardamom.
Creator & Origins
Tamarind, ginger and cardamom already appear together in published mocktails, including Barsys’s Tamarind Spice Elixir. This sparkling house specification is a Mixology editorial proposal, not a traditional regional standard or exclusive invention; its tamarind concentrate remains unstandardized.
The Mixology View
The 15 ml concentrate and 45 ml water form a measured tamarind dilution, but concentrates vary greatly in strength and acidity. Ginger and cardamom are intended to balance the tartness; the final flavour is an untasted editorial estimate, not a verified product-specific result.
Source & Editorial Status
Private staging design review. Publication approval not granted.
Tamarind Cardamom Fizz
At a Glance
Ingredients
15 ml commercial unsweetened tamarind concentrate
45 ml cold water
20 ml ginger syrup (NA-013 shared preparation; 1:1 sugar:water by weight)
10 ml fresh lime juice
10 ml cardamom syrup (1:1 sugar:water by weight)
75 ml chilled soda water
Instructions
Make ginger syrup from 100 g sugar, 100 g water and 20 g thinly sliced fresh ginger: simmer 5 minutes, cover off heat 10 minutes, strain the ginger syrup, weigh it, and add cooled boiled water to bring the finished ginger syrup to 200 g; chill.
For cardamom syrup, dissolve 100 g sugar in 100 g water, add 5 lightly crushed green cardamom pods off heat, cover 10 minutes, strain and chill.
Stir 15 ml unsweetened tamarind concentrate into 45 ml cold water until uniform.
Shake all 60 ml of that dilution with 20 ml ginger syrup, 10 ml lime juice and 10 ml cardamom syrup over ice.
Strain into a highball over fresh ice, add 75 ml chilled soda water, stir once and garnish with one lime wheel and one thin fresh ginger slice.
