Sweet Tamarind Margaritas
Prep time
Total time
To Make the Tamarind Simple Syrup:
  • 1 cup sweet tamarind fruit, husks removed
  • 1 cup hot water
For the Margaritas:
  • 5 ounces blanco tequila
  • 1 ounce Cointreau or Triple-Sec
  • 2 ounces lemon juice (about 1 lemon)
  • 2 ounces lime juice (about 2 limes)
  • 2 ounces tamarind simple syrup
  • salt, for the rims of the glasses
  • lime/lemon wheel slices, for garnish
  1. First, make your tamarind simple syrup. Start by making your tamarind pulp. Remove the husks from the tamarind and peel away the fibers - this is kind of a fun process, as the fibers look like little spines and they just easily peel away. Place 1 cup of tamarind fruit in a bowl with 1 cup of very hot water. Using your hands (I suppose after years of cooking, I have a high pain tolerance for heat - make sure you can comfortably do this without burning yourself), mash the fruit up to separate it from the seeds and remaining fibers. This should take about 5 solid minutes, until most of the fruit has dissolved into the water. Push the mixture through a mesh sieve to remove the seeds and fibers from the pulp. The resulting consistency should be that of a thin applesauce or puree.
  2. In a medium sized pot, combine your tamarind pulp and ⅓ cup of granulated sugar. Cook over medium heat until the sugar has fully dissolved, then set aside to cool slightly, either in the fridge or the refrigerator.
  3. Juice your lemon and limes and add them to your mixer. Add in your tequila, Cointreau, and tamarind simple syrup. Top off with ice. Shake vigorously for 15-20 seconds. Wipe a lemon or lime wedge around the edges of your glasses and line with salt. Strain your margaritas into your glasses, garnish with a lemon and/or lime wheel slice, and serve over 1 or 2 ice cubes.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/01/25/sweet-tamarind-margaritas-plus-a-100-giveaway/