Tamarind Ginger Fizz

The Drink

• 3/4 cups ginger, peeled and roughly chopped
• 2 cups sugar
• 1 cup water
• 3/4 cups tamarind pulp
• 1/4 cup lime juice, freshly squeezed
• 1 cup mint, stems removed
• 6 sprigs mint, for garnish
• 1.5 liters seltzer water

Chili Salt

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 2 tablespoons chili, use any dried chili you have and grind it to the same size as the salt

1. Combine ginger, sugar and water in a pot. Boil for 5 minutes, then transfer to a container and refrigerate. Allow the syrup to cool. When it is cool, strain the ginger. The syrup can be kept refrigerated for 3 weeks.
2. To make the Chili Salt, mix the sugar, salt and chili powder in a bowl and spread it onto a plate.
3. Combine tamarind pulp, ½ cup ginger syrup, lime juice and mint in a pitcher. With a wooden spoon smash the mint, bruising the leaves and releasing their flavor.
4. Slide a lime wedge around the rims of 6 glasses and sink the rims into the Chili Salt. Fill the glasses with ice.
5. Add the seltzer water to the pitcher and mix well.
6. Pour the Tamarind Ginger Fizz into the glasses. Use your wooden spoon to hold back as much of the mint as possible when you pour.
7. Garnish with a sprig of mint and serve.