Aguas Frescas with Alcohol


Of course, I looked for aguas frescas that were used as alcoholic drink

Tamarind Margarita

mixers. In downtown Norcross, a Mexican restaurant called Zapata served me a tamarind margarita that was pretty good. And, in looking for a recipe for that, my search turned up with recipes for a Gitatini (a Ginger Tamarind cocktail), a Tamarind Martini (from Cooking Light), a Tamarind and Vodka Cocktail (served in a pitcher), and Tamarind Borracho (drunken tamarind). Oh, here’s a Tamarind Margarita with a Chili Rim… Quite a few of the recipes call for Tamarind Concentrate, which I just found in an ethnic grocery.

Of course, since aguas frescas are basically fruit juices, you can just add alcohol to them, and Boom! – you’ve got a drink.  But I thought that I would look to see if anyone had purposefully created a cocktail using aguas frescas as a base.

Here are some more cocktail ideas:

Aguas at the Loteria Grill

I found an Australian company called Sunbeat that makes condensed syrups in exotic flavors.  They have PDF files of alcoholic and non-alcoholic drinks using all sorts of unusual ingredients, such as dragon fruit, hibiscus, rooibus, lemongrass and ginger.

I came across that site while looking for a Hibiscus version of a Sea Breeze coctail, which is made with Cranberry Juice.  I also found a New Orleans restaurant called The Green Goddess which has a very unusual food and drink menu.  I found this description: Organic Tru Vodka, Hibiscus from Sudan on the Nile River, Acai Juice from the Brazilian Rainforest,  finished with Jamaican Pink Ting.

Okay, I am sure that there are other recipes out there, but I need to wrap this up.  I have a tendency to search things to death – does anyone else do that?


One response »

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