Tamarind Martinis

1. 1

   Combine the tamarind and 4 cups water in a medium-size heavy saucepan set over medium-high heat, and bring to a boil.

2. 2

   Boil, uncovered, until the tamarind is very soft, 10 to 15 minutes.

3. 3

   Carefully pour the water into a container and set it aside.

4. 4

   Using a potato masher, mash the tamarind in the saucepan (the seeds are still in there).

5. 5

   Return the reserved tamarind water to the saucepan and mix it into the mashed pulp.

6. 6

   Then strain the mixture into a pitcher, pressing on the solids to extract as much liquid as possible.

7. 7

   (Discard the solids.)

8. 8

   Stir in 3 cups fresh water (the mixture should be fairly concentrated).

9. 9

   Add the sugar and stir until it is dissolved.

10. 10

    (The tamarind water can be made 2 days ahead and refrigerated.)

11. 11

    Put the chile-lime powder on a small plate.

12. 12

    Using the lime wedge, moisten the rims of 6 martini glasses.

13. 13

    Invert the martini glasses into the powder on the plate to coat the rims.

14. 14

    Turn the glasses right side up and put 1 salted plum in each glass.

15. 15

    Set aside.

16. 16

    For each serving, combine 3/4 cup tamarind water and 1/4 cup vodka in a cocktail shaker with ice.

17. 17

    Shake vigorously.

18. 18

    Strain into a prepared martini glass and serve.

19. 19

    (Alternatively, you can mix all the tamarind water, all the vodka, and some ice in a large pitcher and just pour the mixture into each martini glass for a faster preparation.)

* Per serving · 4 servings · Values may vary.