Tamarind-Laced Margarita
Servings: 12 | Time: 5 minutes
Tamarind is a pod-like fruit that was introduced to Mexico in the 16th century by Spanish and Portuguese colonists. It has been a component of Mexican cuisine since. When young, the fruit has a distinct sweet-sour taste; as the fruit matures, it becomes sweeter.
Directions
- Rub rim of rocks glass with lime slice. Dip rim in kosher salt to coat. Add ice to glass.
- In cocktail shaker half filled with ice, combine tequila, lime juice, simple syrup, orange liquor, and tamarind. Cover; shake until very cold. Strain into prepared glass. Garnish with lime slice and kumquat.
- Tip: To make simple syrup
In screw-top jar combine 1/2 cup sugar and 1/2 cup water. Cover; shake until sugar dissolves. Makes 3/4 cup.
- Tip: to soften tamarind fruit
remove outer shell and large fibers from 5-ounce package whole tamarind. Place tamarind in small saucepan with 1 cup water. Bring to boil. Reduce heat; simmer, covered, 10 minutes. Drain; reserving liquid. Press fruit through fine mesh sieve into bowl. Discard solids. Add cooking liquid to reach desired consistency. Store in refrigerator. Makes 1/4 cup
- Tip: for a pitcher of margaritas
combine 1 1/2 cups tequila, 1 cup lime juice, 3/4 cup simple syrup, 3/4 cup orange liqueur, and 3 tablespoons softened tamarind or tamarind paste. Keep chilled until ready to serve. Add ice before serving and serve in ice-filled glasses. Makes 8 cocktails.
Ingredients
1 lime slice
Kosher salt
Ice
1 1/2 ounces tequila
1 ounce lime juice
3/4 ounce simple syrup
3/4 ounce orange liqueur
1 teaspoon softened tamarind or tamarind paste
1 kumquat