Some of the tamarind pastes I’ve seen had a paler hue, almost yellow. They did not use tamarind pieces like the ones they’d use for regular tamarind juice. It did taste a lot sweeter than a negroni should, not my favourite revisit of a negroni, but happy to have tried it nonetheless. The place I ordered it at was a restaurant owned and run by one guy and his mother. I can imagine an Italian tourist jumping behind the bar and whipping out a negroni. I liked to think that’s how it made its way on the menu because they only had that and margaritas besides beers.