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
  • 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.
  • Stir in tequila and lime juice. Serve over ice.
Subscribe to Gourmet