Margarita Recipe
Recipe information
Make Margarita in just 15m. Tequila el Jimador and lime juice shaken with clarified tamarind and subtle spice.
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Ingredients
Cocktail
Cocktail
1. Make clarified tamarind syrup
In a small bowl, combine tamarind paste, hot water and granulated sugar. Stir until sugar and tamarind dissolve. If using a clarifying aid, whisk in cream of tartar (or lightly whisk an egg white) to help coagulate solids. Let rest 5 minutes, then strain through a fine mesh sieve lined with cheesecloth or a coffee filter into a container. Press gently to extract liquid and discard solids. Chill syrup; this yields ~1.5–2 oz. Use 0.75 oz in cocktail and reserve remainder for future drinks.
2. Prepare glass
Rub a lime wedge around the outer rim of a chilled rocks or coupe glass. Dip rim lightly into fine sea salt so that the salt adheres. Set glass aside.
3. Build and shake
In a cocktail shaker, add ice (about 6 oz), tequila (2 oz), fresh lime juice (1 oz), orange liqueur (0.5 oz), and clarified tamarind syrup (0.75 oz). Add 2 drops of smoked chili oil or chili tincture for a subtle smoky spice — start with 1–2 drops and adjust to taste. Secure the shaker and shake vigorously for 12–15 seconds until the shaker is frosty and well-chilled.
4. Double-strain and finish
Using a Hawthorne strainer and a fine mesh strainer, double-strain the cocktail into the prepared glass to remove ice shards and any remaining solids from the clarified syrup. This yields a clean, silky texture.
5. Garnish and serve
Express a lime peel over the surface to release oils, then drop a lime wheel or wedge onto the rim or float it on the drink. Serve immediately.
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