- To prepare rim, rub the rim of the rocks glass with the lime wedge.
- With the tajin on a saucer, dip either half or the entire rim of the glass in the tajin to coat.
- In a cocktail shaker, add ice, blanco tequila, orange liqueur, lime juice, agave, and tamarind concentrate.
- Shake to chill.
- Strain into prepared glass.
- Garnish with lime wheel.
Variations and Substitutions
If any of these ingredients don't align with your tamarind margarita vision board, or you need to make a few swaps, you have options!
- Instead of blanco tequila, experiment with añejo or reposado for a slightly sweeter, caramel flavor to go with the tangy tamarind.
- If you want a sweeter taste, add additional agave.
- Should you not have agave on hand, honey or simple syrup work as well.
- Swap the lime juice for lemon juice for a lighter citrus touch.
- Experiment with the amount of tamarind concentrate to achieve the perfect tamarind taste.
Should a lime wheel garnish not be possible, or you want a different style of garnish, consider a few of these ideas.
- Skip the tajin rim in favor of a salt, sugar, or chili rim, depending on if you want savory, sweet, or a little heat in your tamarind margarita.
- Instead of the lime wheel, use a wedge or slice.
- Similarly, a lemon or orange wheel, wedge, or slice add a bright citrus flavor.
- To match the deep color of the tamarind margarita, use a dehydrated citrus wheel or slice.
- Opt for a citrus ribbon, twist, or peel; this can be either a lemon, orange, or lime, as well.
- Add a fresh or dried flower to jazz up presentation.
About the Tamarind Margarita
Tamarind margaritas may raise a few eyebrows, but the flavor is actually genius. Although tamarind is associated with savory dishes, it also completely transforms the classic margarita with just a pinch of tangy tamarind. Although the margarita stormed into the cocktail scene in the 1940s and 50s, it would be a long way down the road before the tamarind margarita would begin to warm up for its debut.
Flavored margaritas didn't start to trickle into bars and glasses until a few decades later, but the popularity truly caught hold and never left during the first cocktail renaissance. Before being added to a margarita, tamarind pods grow on trees. Inside of the tamarind pods is the tangy pulp that eventually becomes tamarind concentrate or paste. Although flavors such as strawberry, pineapple, or jalapeño first made their way onto the scene, more savory flavors, including tamarind, would quietly fill glasses, catching patrons off guard in the best of ways.
Venturing off the Main Road
Take a hard left to explore a margarita you wouldn't normally find. This sweet and tangy margarita is unlike anything you, or your guests, will have ever tasted. Go ahead and go off map, you won't regret this.