COCKTAIL OF THE MONTH

For as long as anyone can remember, the bar has been a shrine to personality. Patrons become regulars at a bar because they love the atmosphere and experience, much of which is provided by the people there - and often a specific person behind the bar. This month, Bartender Matt Balachandran, shows you how to serve up Masa's hottest
summer drink.

TAMARIND-CHIPOTLE MARGARITA
1 1/2 oz Milagro Reposado tequila
1 oz Cointreau
1/2 oz fresh squeezed lime juice
3 oz tamarind-chipotle puree*

Pour ingredients over ice in a shaker glass, shake well, strain and serve straight up with a lime wedge garnish. An unsalted rim is preferred.

*Tamarind-Chipotle puree (makes just over 1 quart)
1 gallon fresh squeezed OJ
12 oz tamarind concentrate
7 oz chipotle sauce
1 lb dark brown sugar
1/4 cup honey
1  tbsp salt

Bring all ingredients to a boil, lower heat and simmer (stirring often) until reduced to a syrup.