Tamarind Ginger Cocktail: Magalang Mule

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Certainly, it’s one of the best Asian cocktails. Freshly made tamarind puree, muddled ginger, and lemon, this tamarind cocktail inspired by the Moscow mule has a vibrant must-try taste with hints of balanced sweet and sour, giving a nod to Magalang, Philippines where tamarind is king.

Fresh sweet Tamarind puree is the game changer here that makes this inspired Asian cocktail mixologist worthy. Every sip, a little complex and rounded by notes of punchy ginger, sweet and earthy tamarind, zesty lemon, and super smooth Tito’s Vodka.

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What is a Mule in a Cocktail?

Made with some sort of ginger beer, ale, or citrus juice, these additions create what is considered a “mule” or “buck” for cocktails.

It literally helps carry the spirit into a palatable state that makes it very easy to sip and enjoy.

In this particular case, the mule, or buck, for this cocktail is the muddled ginger and freshly squeezed lemon juice. It’s the perfect mix to take tamarind and vodka to another level.

Mules, like the Moscow mule (which was actually invented in America) (1) are one of my absolute favorite drinks to imbibe and so I was immediately inspired to mix ginger with tamarind for the ultimate Asian-inspired cocktail.

Very smooth and zesty. The ginger is the right amount of spice, and here, the tamarind is so tongue-hugging with its sweet and sourness.

Be aware, the vodka is almost invisible tasting in this drink!

What is Tamarind and Magalang?

Magalang

Magalang is a municipality in the province of Pampanga, Philippines(2). When I was in the Philippines last I did not hear of it, but it’s clear that tamarind is widespread in the Philippines and tropical climates for all kinds of soups and sauces.

One soup is sinigang, which is my favorite tamarind-based soup. Much of this tamarind comes from Magalang.

Magalang is fruitful with tamarind trees bearing these edible members of the legume family and consequently named the “Sweet Tamarind Capital of the Philippines”.

Tamarind

Being purveyors of that quintessential sweet-sour variety, Magalang tamarind is special in being part of the Philippines’ most popular Filipino food recipes.

So what do I do? I made a drink out of these uniquely shaped, brown pods.

Just take the moist pulp out, press out the seeds, and you get the most delicious tamarind snack, candy, puree, paste…the list goes on.

Its addictive tartness crafts the best recipes and drinks, not only in Asia, but all over the world.

As a note, always consult your doctor if trying new foods as deemed necessary.

*The essentials to make this cocktail include a shaker, strainer, muddler, and be sure to have chunky ice that won’t dilute your drink.*

How to Make A Filipino Tamarind Cocktail with Ginger and Tito’s Vodka

Tito’s is my favorite vodka. Period.

It’s made in Austin, Texas and when I visited there, it’s an otherworldly vibe than the rest of Texas. Cool and laid back. Weird. Full of really good food, foodies, and people that can design good drinks.

Tito’s knows what they are doing. I like that and I like it more because it’s made in Austin.

In addition, the name…well, it’s unintentional, but I love that it is Tito’s vodka. Makes sense for me.

Tito’s is very smooth and guess what? Tito’s vodka is gluten-free, made from 100% corn in small batches. This is not a promotion…I am absolutely just speaking about something that I think is well-made. I highly recommend sticking to Tito’s for this drink recipe.

A bartender’s Favorite

Now way back in the day, I was a bartender for over a decade in Los Angeles. It was a long time for me making, crafting, and designing some of the best mixed drinks in some of the very best venues in Los Angeles.

Due to my bit of experience, I knew that this cocktail was one to share for the sake of discovery that has be had.

Mixing tamarind with ginger? Simple and tasty. Add in Tito’s and it’s a very social Asian cocktail for brunch and easy-going soirees.

You could make this in a huge batch, put it in a punchbowl, and replace morning mimosas with this.

Ingredients and Tips for Making a Tamarind Ginger Malagang Mule

Grab a Jigger or Shot Glass – this is important for measuring your ingredients and creating a balanced drink. You should have bar tools such as the jigger, shaker, muddler, and strainer to properly make this recipe. Below are must-have bar tools that will allow for very nicely made and tongue-hugging drinks.

FRESH Tamarind Puree – Coming from my past mixology experience, nothing compares to freshly made. Fresh-made syrups and ingredients are a must for really good cocktails that are not going to make you feel sick and give lots of real flavors.

Not only are they more aromatic and tasty, but they also show the love you are putting into the recipe. I would not serve this to anyone if I wasn’t using fresh ingredients. It will not taste the same or feel the same.

You’ll need 1.5 ounces for this drink.

Tamarind Puree Paste recipe here.

Fresh Ginger – grated, or cut into little cubes for muddling

Fresh Lemon – squeeze 1 ounce

Simple Syrup – a must for a lovely sweetened drink. Use equal part white sugar to drinking water and microwave for half a minute. Stir to dissolve the sugar. Save some for more drinks later. You’ll need 1 ounce for this drink.

Tito’s Vodka – It’s smooth.

Ice – You have to have good ice. What’s good ice? Thick, hard, very cold ice that isn’t broken and will not dissolve easily. If it’s ice chips, it’s going to dilute the drink and it will not taste good.

A Strong Shake

This completes the bartending lesson. You will need a strong, hard, short shake for this cocktail. Shake it super hard, for about 8 seconds, and get it frosty on the outside of the shaker. It will be perfectly chilled. Then strain the drink into a glass with ice. Do not use the same ice.

Tamarind cocktail with ginger in a cold glass with ice.

DON’T FORGET TO PIN IT

Can this drink be made without alcohol?

Yes! Just omit the alcohol and make it a tamarind, ginger, lemonade.

Can I make this beforehand?

You will need to strain the drink into a container or punchbowl, and do NOT add ice until ready to serve.

Keep chilled and stir or shake well before serving and adding ice.

The tamarind will slightly settle so keep a stirring spoon in the punchbowl or jug.

Put the ice on the side, in an ice bucket. This way you do not dilute the cocktail. A diluted cocktail will not taste good.

Is this a strong drink?

Vodka is strong, but this Asian cocktail recipe is perfectly balanced for smooth and enjoyable taste and contains 1 1/2 ounces of vodka. Drink responsibly.