Tamarind Margarita Recipe

Tamarind Margarita recipe — Sweet-tart rebel who studied abroad and came back with serious attitude. Made with tequila. Originally from Mexico.

I'm the margarita who backpacked through Southeast Asia and came home speaking three languages. I bring the sweet-sour complexity of tamarind to your standard lime situation, because basic just isn't my vibe. I'm cultured, but I'll still get you buzzed at happy hour.

Tamarind pods were carried by Spanish conquistadors as a natural laxative on long voyages, making them literally essential for exploration. The fruit's natural tartaric acid also helped preserve other foods during months at sea.

Born from Mexican bartenders experimenting with tamarind agua fresca in traditional margarita recipes during the 1990s craft cocktail movement. Street vendors had been selling tamarind candy for decades, so the flavor profile was already beloved by local palates.

Ingredients

• 2 oz blanco tequila
• 1 oz fresh lime juice
• 1 tbsp tamarind paste
• 0.75 oz agave nectar
• 1 pinch chili salt (for rim)
• 1 wheel lime (for garnish)

Instructions

1. Rim rocks glass with chili salt and fill with large ice cube.
2. Muddle tamarind paste with agave nectar in shaker until smooth.
3. Add tequila, lime juice, and ice. Shake vigorously for 15 seconds.
4. Double strain into prepared glass and garnish with lime wheel.

Category: cocktail | Difficulty: medium | Base spirit: tequila | ABV: 12.0-16.0%

Origin: Mexico