Since Tajín really isn't spicy, the recipe calls for a pinch of cayenne pepper. You can buy Tajín at pretty much any supermarket or online, but if you don't have any, you could use chili powder on the rim instead. It's more tangy than spicy, but if you're sensitive to chiles, you could just do a salt or sugar rim on your glass. Tajín is a seasoning made of chiles, lime, and salt. We'll use the Tajín and salt on the rim of the glass. The flavor just won't be as strong, so you may want to taste and adjust the flavors as you're preparing the margarita. If you can't find concentrate, you can replace it with tamarind nectar ( such as Jumex brand).
This tamarind margarita recipe calls for tamarind concentrate. It's also great to have on hand for making stir fry sauce. You'll find it in Asian markets for a few bucks, or you can purchase it online if you can't find it in stores near you. I've found that the easiest, least messy way to use tamarind is getting tamarind concentrate. You can buy tamarind in many forms-as a paste (either in vacuum-sealed bags or frozen), concentrate, juice/nectar, or the whole pods themselves. It's a super popular flavor in Mexican candies and ice cream, and it's one of the main ingredients in Pad Thai sauce.
If you add sugar, it becomes dessert, but it also makes a great stir fry sauce if once you add soy sauce, ginger, and garlic. It's a bit of a culinary chameleon as it adapts to the dish you're making. It's sour, but earthy, and has a bit of sweetness. It's a common flavor in many cuisines around the world, notably Asian and Latin American. Inside the pods is a sticky pulp that can be used in cooking and baking. Tamarind (not to be confused with tamarin) is a tropical tree that produces tamarind pods, which is both a fruit and legume. Let's talk about tamarind, the star of the show here! Tajín and tamarind concentrate Tamarind concentrate You could add a bit of lime zest if you want to infuse your margarita with more lime flavor. Just follow the steps, leaving out the lavender.
Store it in the fridge and it will keep for 2 weeks.įor more detailed instructions, you can check out my recipe for lavender simple syrup in my cold brew coffee post. Let it cool, and use in cocktail recipes. You can make simple syrup by dissolving 1 part sugar in 1 part water in a small saucepan over medium heat. Make sure to use fresh lime juice for the best flavor! None of that "sour mix" nonsense. Some margarita recipes call for lime, and some a mix of lemon and lime. I don't think any real mixologist would approve of this, but it gets the job done. If you're not into the idea of investing in a bottle, you can replace the triple sec by adding a bit of orange zest to vodka. Yes, there are multiple types of citrus in a margarita! Cointreau is a popular brand of triple sec, but you can find more generic brands for relatively cheap. 📋 Ingredients The liquorĪ classic margarita calls for both tequila (use any kind you like) and triple sec, an orange liquor. One way around that is if you froze the lime juice in an ice cube tray and blended the remaining ingredients with these "ice cubes" instead of cubes of water. Frozen margaritas are blended with ice, and between that and the extra cold temperature dulling the flavor, frozen margaritas are usually watered down. I'm team "on the rocks" 100%, so that's how this margarita is prepared. Tamarind/tamarindo isn't a super common flavor in the US, but if you find it on the menu of your favorite Mexican restaurant, I'd recommend trying it! This spicy tamarind margarita has a salt and chile rim and is super easy to make! The flavor is earthy, sweet, and sour from the tamarind concentrate and lime juice.Ī tamarind margarita with a spicy rim served on the rocks is my absolute favorite kind of margarita (I'm also a fan of mango and strawberry).
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