Tamarind-Citrus Syrup - recipe in the works

Original recipe from Food & Wine. I was not a fan of the Tamarind-Citrus Sour they suggested - way too syrupy and not enough booze. The Tamarind Citrus Syrup, however was delicious. So I consulted my cousin and these were his suggestions:

Ian suggested cocktail:

1 oz mezcal

1/2 oz syrup

1/2 oz lime

1 oz triple sec

Whisky sour (2 oz bourbon, 3/4 oz lemon, 3/4 syrup, orange peel)

Gin fiz (2 oz gin, 1/2 oz syrup, 1/2 oz lemon juice, 1 egg white, shake all that then add 1 oz club soda), and add little egg white or go

Pisco sour

Moscow mule sub the syrup for lime juice - 2 oz vodka, 1/2 oz lime juice, 6 oz ginger beer.

Ingredients

• 1 lemon

• 1 grapefruit

• 3/4 cup granulated sugar

• 1/2 cups tamarind puree (I used GloryBee)

Step 1    

Peel lemon; reserve peels. Squeeze juice from lemon to equal 3 tablespoons. Peel grapefruit; reserve peels. Reserve grapefruit flesh for another use.

Step 2    

Combine sugar, tamarind puree, lemon juice, lemon peels, and grapefruit peels in a medium saucepan. Bring to a simmer over medium, and cook, whisking constantly, until sugar is dissolved, about 2 minutes. Remove from heat, and let cool completely before using, about 30 minutes.