drinks with the vice squad

Lifestyle discovery of the hesitating vegan, exhibit A: plan ahead. A number of the better looking recipes found in the few vegan cookbooks I've gathered thus far call for long-term maneuvers—soaking, sprouting, fermenting, and the like. An unexpected ancillary effect is I find myself considering the whole package, the full meal deal, well in advance.

That includes drinks. Being three years sober now, I have no less interest in beautiful drinks and pairing them than any other enthusiast. But my cocktails call for creativity. So this long-term thing may work out. The first drink I made was entirely my creation. It worked out well, I think. Good for tamarind freaks, an order to which I tithe with feeling.

Dum Dum 2.0

These drinks taste almost identical to the lollipops of yore. No joke.

15 whole tamarinds
1 gal., plus 1 c., water
1/2 c. agave syrup
15 sprigs fresh lemon thyme

Soak the tamarind in the gallon of water overnight. Bring the cup of water and the agave to boil in a small saucepan. Reduce heat immediately and add thyme. Simmer on low for ten minutes. Remove thyme sprigs and cool completely.

Next morning, strain tamarind water with fine sieve or china cap, as well as the thyme agave syrup. I like a three to one ratio, water to syrup. Serve on the rocks and with a freak at the table, ifn ya like.