It was a busy day for me today – one tennis league was finishing up and one was just starting, so that meant two matches in the summer sun – a lot of sunscreen and fifty (!) tennis games later, it was most definitely time for happy hour.
One of our favorite Mexican restaurants has a house margarita that is made with tamarind. It’s awesome. During one of Roomie’s visit’s we tried to perfect it.
And you know what makes something perfect? A lot of practice. I am very happy to keep practicing this recipe. This makes two drinks worth.
Prepare tamarind “sauce”: Take 1 tbsp tamarind paste (available at Asian and Mexican groceries) add about ¼ cup of water. Warm and stir until everything is well mixed.
Prepare two glasses with a chili-powder/salt rim. (Adjust chili-ness to your own liking)
To your shaker add:
- 3 oz tequila
- 1 tbsp tamarind sauce (adjust to taste)
- ½ oz simple syrup
- 1 oz lime juice
- ½ oz citronage (or triple sec)
- 1 oz orange juice (we used blood oranges because we had them)
- Add ice, shake vigorously and strain into already-prepped glasses.
Oh yeah. My shoulder feels better already!