“Tamarind is something we grow on the island… I don’t think we utilise it enough,” says Jennifer Ellis, head bartender at Tapas. It’s commonly used in delicacies like tamarind balls and tamarind drink, but it’s a tamarind syrup made in-house at Tapas that is the essence of the Bajan Pride cocktail.

The recipe for the Bajan Pride came to Ellis quite easily. She knew she wanted to highlight Bajan ingredients without the distraction of elaborate garnishes and demanding mixology techniques. “When you come here, your focus shouldn't be on this,” says Ellis, referring to the extravagant bells and whistles you might get with a craft cocktail. “It should be on everything, right?” At Tapas, the cocktails accomplish just that, seamlessly complimenting the dining experience so you can fully enjoy the view of the ocean from your table, the warm atmosphere fostered by the bartenders and servers, and the delectable dishes inspired by touches of Italian and Caribbean flair.

Bajan Pride
Makes 1 cocktail

1 oz tamarind syrup
1 oz Bajan 1966 rum
Prosecco

Instructions

1. Pour the tamarind syrup and Bajan 1966 rum into a champagne flute.

2. Top the flute off with chilled Prosecco.

Tamarind Syrup
Makes 4 cups

16 oz tamarind pods, fresh or dried
1 ½ cups turbinado sugar
Juice of one lime

Instructions

1. Cover the tamarind pods with water in a saucepan and bring to a boil. Remove from the heat and let the pods soak for five minutes.

2. Rinse the tamarind pods with cold water and drain. Remove the outer shell of the pods to release the tamarind pulp.

3. Add four cups of boiling water to a clean saucepan. Add the tamarind pulp and let sit for 15-20 minutes or until the tamarind has softened.

4. Pour the tamarind-infused liquid through a strainer. Press the tamarind pulp through the strainer with a wooden spoon.

5. The liquid and pulp should be free of seeds and fibres. Pour the strained liquid back into the saucepan with the turbinado sugar. Bring the liquid to a boil and let it simmer on low heat for 20-30 minutes or until the mixture has thickened. Set the mixture aside and let it cool.

6. Add the juice of one lime to the cooled liquid and stir to combine.

“Sometimes tamarind is a little too acidic for people’s taste,” says Ellis. That’s why the fruit is often sweetened in desserts and drinks. Unrefined sugars with a deep flavour resembling caramel or toffee complement tamarind best. A tamarind simple syrup made with turbinado sugar or piloncillo will add a rich sweetness to the Bajan Pride cocktail.