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Tamarind Margaritas: Margaritas de Tamarindo by Karen Hursh Graber © 2008

This is the quintessential summer drink, perfect before a Mexican-style parillada, or grilled meal. For a delicious change of pace try using Tajin Fruit Seasoning instead of salt to rim the glass. This mixture of powdered chile, salt and dehydrated lime is available online at


  • 4 ounces white tequila (blanco)
  • 3 ounces tamarind concentrate
  • 1 ounce simple syrup
  • 1 ounce Cointreau or Triple Sec
  • coarse salt or Tajin seasoning for the rim
  • ice


Mix the tequila, tamarind concentrate, simple syrup and Cointreau or Triple Sec, making sure all the tamarind concentrate is dissolved.

Rim 2 margarita glasses with salt or Tajin seasoning, add a few ice cubes and pour the margaritas over the ice. This is for traditional margaritas. For a frozen margarita, place the ingredients in a blender with crushed ice and blend until frothy. Pour this mixture into the rimmed glasses. Makes 2.

Link to Source Article
Tart, Tasty Tamarind: From Candy to Cocktails

Published or Updated on: April 28, 2008 by Karen Hursh Graber © 2009
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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