Tamarind Margarita
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
This cocktail quickly became a hit at chef Richard Sandoval's new Washington, D.C., restaurant, Dleña. "Tamarind can be sweet, sour, spicy, and tart all at once," the recipe's creator explains, explaining the widespread popularity of this margarita.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 45 ml tequila
- 45 g tamarind puree
- 15 ml. agave nectar
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Recipes with similar ingredients: tequila, lime zest, tamarind, Agave nectar
Cooking the dish according to the recipe:
- Wet the rim of the glass with lime and dip it in chili-lime seasoning (Mexican tajine seasoning - made from ground chili pepper, dried lime zest and salt).
- Combine 45 ml of reposado tequila (such as El Jimador), 45 g of tamarind puree, 15 ml of agave nectar, and 7 ml of freshly squeezed lime juice in a shaker with ice; shake until chilled. Fill the prepared glass with ice, then strain the drink into the glass. Garnish with a lime wedge.
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