Bitter Tears - Gypsy Bitters (Tamarind Cacao)
An "agridulce" (bittersweet) concoction of imported Mexican tamarind with just a hint of cacao. Great with Tequila or Mezcal.
Tamarind Chile Salt (recipe below)
1/4 cup freshly squeezed lime juice (from about 2 medium limes, reserve rinds)
1 1/2 cups light Mexican beer
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce, such as Tabasco
1 teaspoon Maggi or soy sauce
5-6 dashes Gypsy Tamarind Cacao Bitters
Rub the rims of two glasses with the reserved lime rinds and dip the glasses into the salt mixture.
Fill the glasses with ice and set aside.Place the lime juice, beer, Worcestershire sauce, hot sauce, and Maggi or soy sauce in a pitcher with ice and mix. Pour into glasses with ice, top with a few dashes of bitters.
Pour approximately 1/8 cup of coarse sea salt onto a small saucer. Add 1/2 tsp. of chili powder and1/4 tsp of tamarind pulp. Mix into a paste.