Tamarind Margarita Recipe

Soak tamarind

Place 3 tablespoons tamarind concentrate or paste in a small heatproof bowl. Pour 1 cup hot water over it and let sit 10 minutes to soften and dilute.

Strain and sweeten

After soaking, mash the tamarind with a spoon to release flesh. Strain mixture through a fine-mesh sieve into a small saucepan, pressing solids to extract flavor. Discard solids. Add 1/2 cup granulated sugar to the tamarind liquid and stir to combine.

Simmer to syrup

Bring the tamarind-sugar liquid to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer 4–6 minutes to slightly thicken. Remove from heat and stir in 1 teaspoon lime zest if using. Let cool. Store in fridge up to 2 weeks. Use 3/4 oz per cocktail.

Chill a rocks or coupe glass in the freezer for a few minutes. Rub a lime wedge around the rim. On a small plate combine 1 tablespoon coarse salt or Tajín (or half salt/half coarse sugar if preferred). Dip the glass rim into the mixture to coat. Set glass aside.

Fill a cocktail shaker with about 1 cup ice.

Add 2 oz tequila, 1 oz fresh lime juice, 3/4 oz tamarind syrup, and 1/2 oz orange liqueur to the shaker. If you prefer a sweeter margarita, add a small amount (1/4 tsp to 1/2 tsp) agave nectar or simple syrup to taste.

Seal the shaker and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Strain the cocktail into the prepared chilled glass over fresh ice (or serve neat in a coupe without ice).

Garnish with a lime wedge or wheel and/or a piece of tamarind candy on the rim.

Taste and adjust: if the drink is too tart, add another 1/4 oz tamarind syrup or a touch more agave. If too sweet, add a splash more lime. Tamarind syrup strength can vary—adjust quantity to balance sweetness, tartness, and tequila.

Estimated leftover syrup: store refrigerated up to 2 weeks. To make a spicy version, muddle a slice of jalapeño in the shaker before adding ice and ingredients, or use a Tajín rim for heat.