Summertime Happy Hour: Tamarind Blood Orange Margarita

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.

Tamarind Magarita

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.

Tamarind Margarita

Oh yeah. My shoulder feels better already!

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12 thoughts on “Summertime Happy Hour: Tamarind Blood Orange Margarita

  1. looks yummy. but i don’t have the patience so I’ll stick with blood orange soda and some vodka. and maybe invite myself for drinks the next time i’m down your way! lol.

    • Well — the patience is all in getting the tamarind paste/sauce. After that it takes about 60 seconds to assemble… :) Which of course is longer than the 10 seconds for a blood-orange screwdriver… :)

  2. Yum. As a bartender and freelance caterer I am always looking for new recipies and infusions. Blood oranges are fantastic to work with. I recently made a nice sangria with Rioja, Granny Smith Apples, Peaches, Starwberries, Lemon, Lime,Clementines laced with brandy and a hint of sugar.

    We couldn’t find any blood oranges but the clementines had a nice delicate flavor

    • Trevor — thanks for the comment. We were just having a conversation last week about making up a good sangria as the weather has finally turned warm here. We get our citrus via our CSA box and all the citrus goes into cocktails… ;)

      There’s a good sidecar variation made with clementines here. Cheers!

  3. Pingback: How to Make Tamarind Concentrate Recipe « Pranee's Thai Kitchen

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