It seems like it would be good in a cocktail of some sorts. Maybe with vodka and soda? The bottle itself talks about pairing it with coffee, but I’m not much of a coffee drinker. I guess it could go into pad thai, replacing both the tamarind paste and the sugar. But I long ago decided that, though delicious, home-made pad thai takes too darn long and requires too many ingredients. Better to get take-out, in my opinion.
Anyone out there in the food-o-sphere have a fun idea of what to do with tamarind syrup?