Agua de Tamarindo

Tamarindo is already a classic, but this version is here to make you rethink everything you thought you knew. The herb-infused piloncillo syrup adds layers of warmth and depth to the tangy tamarind, creating a drink that feels both familiar and unexpected. It’s refreshing, spiced, and perfect for a gathering. This recipe uses traditional tamarind pods, but feel free to substitute with tamarind pulp—it’s an easier option and widely available at many Asian and Mexican markets. Bonus tip: top it off with hard cider for a cocktail that tastes like autumn in a glass.