Tamarind Margarita

Published On Sat Oct 24 2009

MAYAN RIVIERA, MEXICO–It took some dedicated research, but it is indeed possible to get tired of Margaritas. Mexico's signature cocktail – white or silver tequila, a splash of orange-flavoured triple sec, fresh lime and lots of ice served in a glass rimmed with salt – is a simple and refreshing drink. The problem is, far too many resort bartenders use pre-mixed lime juice.

I didn't taste much of the freshly squeezed stuff. A far more interesting way to sip tequila is to follow the local custom of enjoying a leisurely glass of briefly aged tequila, called Reposado, with alternate sips of ice-cold sangrita (not to be confused with the red wine and fruit-based Spanish drink called sangria) made from tomato juice or mashed tomatoes, fresh orange and lime juices, finely chopped onion, salt and minced chili peppers.

I was hankering for a tequila cocktail before dinner during a Mexican adventure last week, and the old standby Margarita, with apologies to the señora, wasn't going to cut it.

The bartender said he had just the thing: "Tamarind."

I'm used to seeing tamarind on South Asian and Thai menus in Toronto, but the sour and slightly salty brick red-coloured fruit surrounding large seeds is also very popular in Latin America, especially Mexico. Instead of using lime, the Tamarind Margarita gets its acidic kick from the tamarind, which mellows nicely with a hefty shot of simple syrup and triple sec.

The tequila seems subtler in this cocktail than the traditional Margarita, but it makes its presence known quickly.

I grew quite fond of this elegant drink during my time in Mexico and there was no way I planned to pack it away with my flip-flops.

Tamarind is easy to find in Toronto. I get mine in the grocery stores at the Gerrard Indian Bazaar, on Gerrard St. E., where a 250-gram jar of tamarind paste costs about $2.50. The Mexican bartender used tamarind syrup, so I did some experimenting to replicate the taste for today's recipe.

You'll need a blender for this cocktail.

INGREDIENTS

Few dashes salt and sweet (not hot) paprika in a saucer

Fresh ice

1 tbsp tamarind paste

1 or 2 oz simple syrup (boil equal parts sugar and water; let cool) to taste

1-1/2 oz white or silver tequila

1/2 oz triple sec

DIRECTIONS

lime slice for garnish – optional

Prepare the glass by moistening the rim and dipping into the salt/paprika mixture.

Add all ingredients to a blender, except lime slice, and blend until frothy. Taste for sweetness and adjust.

Pour into prepared glass and garnish with lime. Makes one drink.

Star tested by Linda Barnard