I'm trying to create or find a cocktail that uses tamarind, Canton (ginger liqueur), and some spicy element. So far I have been using 1.75 oz tequila, a significant amount of Canton (about 1.25 oz- it seems to completely disappear under the tamarind), an equal amount of lemon to balance the liqueur, and a very small amount of tamarind paste- maybe 1/3 oz. The tamarind tastes muddy and the drink is tiring to the palate. Oh, and a sugar/salt/chili powder half rim.
I'm using tequila since I saw it recommended elsewhere as a good pairing for tamarind, but what else would work? I thought gin might cut through the muddiness more successfully but the juniper was overly prominent. I'm reluctant to use vodka.