Tamarind Margarita

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 06/2/21
Tamarind Margarita

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Serving: 1 serving
Yield: 1 cocktail
Nutrition Facts (per serving)
208 Calories
0g Fat
23g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 208
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 758mg 33%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Total Sugars 15g
Protein 1g
Vitamin C 22mg 112%
Calcium 70mg 5%
Iron 2mg 11%
Potassium 115mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

While this margarita is blended, it is also excellent when shaken and served on the rocks. Simply pour the ingredients into a shaker, shake well, and strain over ice.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Tamarind Margarita ingredients

    The Spruce / Julia Hartbeck

  2. Rim a chilled margarita glass with Tajin: wet the rim with a piece of citrus fruit, then roll rim in a small dish of chili powder.

    Rim a chilled margarita glass with Tajin

    The Spruce / Julia Hartbeck

  3. In a blender, combine tequila, orange liqueur, tamarind nectar, simple syrup, and crushed ice.

    combine tequila, orange liqueur, tamarind nectar, simple syrup, and crushed ice in a blender

    The Spruce / Julia Hartbeck

  4. Blend until smooth.

    blended margarita mixture in a blender

    The Spruce / Julia Hartbeck

  5. Pour into prepared glass and garnish with lime wheel.

    Tamarind Margarita, with a lime wheel

    The Spruce / Julia Hartbeck

Tips

  • For the orange liqueur, go with Cointreau or another high-end triple sec. Whatever you use in your favorite margaritas will work, but don't skimp on the quality.
  • Tamarind nectar is relatively easy to find. It's most often sold in 12-ounce cans and can be found near the juices at many stores.

Recipe Variations

  • 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.