Since it was first introduced to the New World in the 1500s, tamarind has been a staple of Mexican cuisine, from chipotle sauces to the sweet-and-sour candies popular at corner mercados. While the tree’s bean-like fruits are edible when ripe, the sour pulp inside tamarind pods is the real treasure. The tangy flavor provides a strong base for Los Sombreros’ delectable and heritage-minded summer margarita.
Ginger ale and ginger beer play supporting roles in cocktail culture, most notably in vintage “bucks” like the Moscow Mule.
What’s the difference between the two? Ginger beer is spicier, and was originally brewed from a passed-down starter culture nicknamed Ginger Beer Plant – similar to how sourdough bread springs from a mother loaf.
Relationships have never been simple, even in the 18th century when marriages were arranged and gender roles enforced. As Madame de Rosemonde laments in the period drama Dangerous Liaisons: “Those who are most worthy of love are never made happy by it.” Regardless whether there’s truth to her statement, Paz Taqueria’s Dangerous Liaison is potent enough to make lovers feel content, at least in the moment.
Though one might expect the world’s top-selling liquor brand to be a mass-produced Russian vodka or American whiskey, South Korea’s Jinro soju actually nabs the booze blue ribbon. Distilled from sweet potatoes or fermented rice, modern soju – available at Total Wine and other spirit retailers – generally clocks in at 20-25 percent ABV, making it a sturdy but subtle base for mixed drinks.
Despite prominent mention in the song “We Wish You a Merry Christmas,” figgy pudding never quite made it to American holiday tables – perhaps because the fruitcake-like dessert was banned by English Puritans for its alcohol content. Luckily, there’s no such prohibition at Local Bistro, where mixologist Bill DeGroot whips up a seasonal Manhattan with figgy pudding bitters and traditional mulling spices.
Changing leaves and winter jackets seem the stuff of fairy tales to longtime Phoenix residents, but there’s one aspect of fall that locals can always count on: pumpkin-flavored everything. Come November, the sumptuous squash assumes a starring role in lattes, desserts and adult-friendly libations like this sweet and spicy fall special from Bobby-Q. Made with real pumpkin and molasses-tinged bourbon, this tasty cocktail is like holiday pie in a glass.