While looking for cocktails that use Spicy Tamarind vodka, I came across this recipe. It actually does not use tamarind vodka. Instead, it uses tamarind paste (which I had!!).

Thoroughly mix half a lime worth of juice, couple of pinches of Tajin salt, quarter spoonful of tamarind sauce and a spoonful of sugar in a mixing glass. Pour ice, 2 ounces of vodka (I used Tito’s) and 3 ounces of water and mix thoroughly. Pour into a martini glass that has been rimmed with Tajin salt.

Nice tarty taste with a kick from the Tajin salt…

This is a variation of Moscow Mule. Instead of vodka, it uses Cachaca. I used Sagatiba Cachaca (1.5 ounces), Ginger Beer, 18.21 ginger lemon bitters and some lime juice.

It was a great spring afternoon. The temperatures were nice, the sun was warm and not too hot and all of Atlanta was yellow with pollen. Wanted to take in some of the sunlight by the pool. Not that I was looking for something that would change my mood, but went with this cocktail – “Capricious” – from Food and Wine Magazine.

A brief background on this cocktail…

“At Tales of the Cocktail 2008, an annual festival in New Orleans, Eric Alperin created this Martini variation for a party hosted by St-Germain, the French producers of artisanal elderflower liqueur. Because vermouth and gin have lots of botanical elements, they’re natural partners for the lightly sweet, floral liqueur.”

This is 1.5 oz of gin (used Bombay Sapphire), 0.5 oz elderflower liqueur (used St. Germain), 0.5 oz dry Vermouth (used Rivata) and a couple of dashes of bitters (used Peychaud’s)

This is equal parts Bacardi Rum, Dry Vermouth and Orange Curacao!!

Sagatiba Cachaca, muddled lime and granulated sugar

After a long time, had a Tom Collins. This is one of the few citrusy cocktail I can deal with. Used Malfy gin today. Malfy gin uses 20% lemons from the Amalfi coast and 80% lemons from Sicily to give the distinct nose.

Gin, lime juice, syrup and soda…

Picked this recipe up from Melanie Milhorat of New York from Taste of Home. The drinks tastes great and even as importantly, looks great.

This cocktail is stirred not shaken. Fill three fourth of a stirring glass with ice and then pour two teaspoons of lemon juice, two ounces of coconut rum, two ounces of guava juice, a dash of syrup and couple of dashes of bitters. Stir it thoroughly and then pour it in a glass with a few pieces of ice already in it.

Got back to the guava juice Sharmila had bought. This is a relatively simple cocktail – two ounces of vodka, two and a half ounces of guava juice and half an ounce of sweetened lime juice – shaken over ice and served in a martini glass without any garnish.

Tried a variant on margarita. First off, used the guava juice that Sharmila got. Still experimenting with it. Second, instead of Tequila, used Casamigos Mezcal. And finally, used kiln fired rock salt for the rim of the glass.

Wet the rim of the margarita glass with a slice of lime and rotate the rim on a small pile of kiln fired rock salt so a little of it sticks all around. In a mixing glass, put ice, three ounces of guava juice, one and a half ounce of mezcal, three quarters ounce of cointreau and squeeze a slice of lime in it. Thoroughly shake it and pour in the glass.