2000s Recipes + Menus
Tamarind Margaritas
Makes4 drinks
- Active time:10 min
- Start to finish:30 min
February 2009
In the mood to mix up your mixology habits? Take the leftover tamarind from Thai-Style Chicken Soup with Basil and turn it into a sexy cocktail that will give the classic Margarita a run for its money. The pulp’s complex tartness makes for a drink that has a lot more depth than one that uses only lime juice.
- 1/4 lb tamarind from a pliable block
- 1 cup boiling-hot water
- 3 1/2 tablespoons superfine granulated sugar
- 6 oz (3/4 cup) tequila
- 2 tablespoons fresh lime juice
-
Garnish:
lime wedges; granulated sugar for coating rims of glasses
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Break tamarind into small pieces (1/2 cup packed) and soak in boiling-hot water, stirring occasionally and breaking up chunks, until softened, about 10 minutes. Strain through a sieve into a large measuring cup, using a rubber spatula to force through as much pulp as possible. Discard remaining solids. Whisk in sugar and 1/4 tsp salt until dissolved, then cool to room temperature, about 10 minutes.
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Stir in tequila and lime juice. Serve over ice.
- Keywords
- andrea albin,
- buy this make that,
- beverage,
- web-exclusive recipes,
- tamarind
Video
The Ingredient: Tamarind
Watch chef Floyd Cardoz demystify tamarind and explain how it can be used as a substitute for lemon, lime, or vinegar. Then try it in Seared Fish with Maple Tamarind Glaze and Goan Shrimp in Roasted-Coconut Sauce (pictured).
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