The tamarind margarita offers a taste that every fan of tequila needs to try. It's a captivating flavor combination, with the sweet and sour flavor of the tamarind playing wonderfully off the tequila. Accenting it with a chili pepper rim sets it over the top, resulting in a drink that is extraordinary and a nice change of pace.
This recipe came from a visit to the Sauza Tequila Distillery in Mexico. The bartender at Sauza rimmed the glass with Tajin Seasoning, which is an excellent choice. It's not as hot as straight chili powder, but a blend that has a zesty taste with a hint of citrus. The company does make a habanero version if you want an extra kick as well as a rimmer that's designed specifically for cocktails like this.
Gather the ingredients.
In a blender, combine the ice, tequila, orange liqueur, tamarind nectar, and simple syrup.
Pour into the prepared glass.
Serve and enjoy.
- Tamarind paste or puree can be used as a substitute for the nectar, though you might want to add a little more simple syrup to sweeten it up. You can make your own tamarind paste or buy it at many grocers. There is a brick-like version of the paste that might be more difficult to deal with in a cocktail and is best reserved for food. Instead, look for jars of paste or "concentrate."
- Cinnamon sugar is another great rimming option for tamarind drinks. Simply mix 3 parts sugar with 1 part ground cinnamon until it's a uniform color.
- Build on the flavor of this cocktail by blending up a tamarind-pineapple margarita.
How Strong Is a Tamarind Margarita?
Due to the ice, most frozen cocktails are low-proof drinks. The tamarind margarita falls right in line with all the rest; its alcohol content is just 10 percent ABV (20 proof) when blended. If you were to shake it, that jumps up to 18 percent ABV (36 proof), which is still pretty light for a nonblended margarita.