“Combining chai-tamarind syrup with yerba mate tea was a perfect marriage,” according to Mr. Melo co-owner Nikolas Vagenas, who first created the Tamarind Mate Cooler as a bottled nonalcoholic option for guests at a wedding. Now, at the newly opened Mr. Melo in Brooklyn, the Tamarind Mate Cooler is served on tap, with the option to have it spiked with mezcal. It’s earthy, tart and refreshing. Vagenas explains: “The flavor profile for this drink was influenced by the time I spent in India, and my consequential obsession with Indian flavor profiles.”
Tamarind Mate Cooler
Nikolas Vagenas | Brooklyn, New York
Ingredients
Serving: 1
- 4 1/2 ounces roasted yerba mate tea
- 1 1/2 ounces mezcal, optional
- 1 1/4 ounces chai-tamarind syrup (see Editor’s Note)
- 2 ounces soda water, to top
Directions
- Add all ingredients except soda water to a Collins glass.
- Top with soda water and stir to combine.
Editor's Note
Chai-Tamarind Syrup
2 cups water
1 cup Demerara sugar
2 to 3 ounces tamarind extract, such as Tamicon, to taste
1 ounce room-temperature chai, store-bought or homemade
Add all ingredients to a saucepot. Bring the mixture to a boil and stir to combine, then turn off the heat. Let cool to room temperature.
Keeps, refrigerated, for up to 2 weeks.