Sonoran Sour

1.5 oz Whiskey Del Bac Dorado

1 oz tamarind concentrate (recipe below)

1 oz piloncillo chiltepin syrup (recipe below)

The juice of 1/2 Mexican lime

1 chiltepin, smashed

Combine all ingredients in a cocktail shaker.  Add ice and shake.   Double strain over large cube in rocks glass.   Garnish with sugared tamarind square.

Tamarind concentrate:

10 tamarind
4 cups water
Bring to a boil, reduce heat and simmer 20 mins, occasionally mashing tamarind with potato masher.  

Remove seeds and shells and strain into jar. Chill in refrigerator.  

Piloncillo Chiltepin syrup:

12 chiltepin

2 cones dark piloncillo

2 cups water S

Mash chiles in molcajete. Bring all to boil, reduce heat and simmer 30 minutes until syrup thickens. Remove from heat and let cool.

This cocktail was made for the Howl-At-The-Moon Del Bac Showdown by Jeff Brown.