Ingredients
2 cups tamarind pulp (fresh or frozen)
3 1/2 cups ice-cold apple cider, preferably fresh-squeezed and unpasteurized
4 12-ounce, ice-cold, full-flavored Mexican beers (my preference is for Bohemia or Dos Equis lager)
Preparation
In a blender, combine the tamarind and half of the cider. Blend to thoroughly combine. Pour into a pitcher and stir in the remaining cider. Cover and refrigerate until you’re ready to serve.
When that moment comes, measure 2/3 cup of the apple cider mixture into 8 tall glasses, then slowly top off each one with half a cold beer. Serve right away.
