This sweet and spicy frozen margarita is served up by the house bartender, Jose Luis Rivera Ibarra, at the Sauza Distillery in Tequila, Mexico.
Tamarind is a fruit used to sweeten desserts in several cuisines, including Indian and Thai. You can find tamarind concentrate at Wegmans, at Asian or Latino food stores or online. Be sure to use blanco tequila in this recipe; the more subtle flavors of reposado tequila would be lost.
Some of the salt mixture will be left over, a good reason to make the recipe twice.
- For the salt mixture
- 3 tablespoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon finely grated lime zest
- For the margarita
- 1 cup ice
- 4 ounces blanco tequila
- 3 ounces tamarind concentrate, such as Laxmi brand
- 1 ounce simple syrup
For the salt mixture: Combine the kosher salt, chili powder and lime zest in a bowl. Moisten the rims of two chilled margarita glasses and dip into the salt mixture to coat all around the rims.
For the margarita: Place the ice, tequila, tamarind concentrate and simple syrup in a blender and blend until smooth. Pour into the chilled, garnished glasses.
Tested by Leigh Lambert.
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