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The Washington Post

Tamarind Margarita

Tamarind Margarita 2.000

Julia Ewan - The Washington Post

Aug 20, 2008

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.


Servings: 2
Ingredients
  • 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

Directions

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.

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Recipe Source

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 177


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 6g 2%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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