Tamarind Margarita
We don’t have THE BEST photo of the Tamarind Margarita, but you know what a Margarita looks like, right? So enjoy this photo of some stunning drinks from Bombay Bread Bar, taken by Teddy Wolff.
From Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photo by Teddy Wolf at the Bombay Bread Bar — we know it’s not a Tamarind Margarita picture!
From Floyd:
This was the most requested cocktail at Tabla, hands down. In fact, it was so popular there that we put it on the menu at North End Grill, where it again became the highest-selling drink on the menu (by seven or eight times!). And now it’s on my menu at Paowalla.
Fair warning: This cocktail goes down very smoothly. So to make sure that no one overdoes it, serve it in reasonably sized rocks glasses—not too big—and with generous amounts of ice. You want your guests to keep their focus on what’s important: the game and the food!
This recipe presents a great opportunity to mention again that it’s best to juice citrus fruit when it is at room temperature, so that it gives up maximum juice.
SERVES: 10
TIME: 10-15 minutes
INGREDIENTS:
15 fluid ounces tequila
10 fluid ounces Triple Sec
2 fluid ounces Tamarind Paste
20 fluid ounces fresh lime juice (from 20 to 30 limes)
4 fluid ounces fresh orange juice (from 1 to 2 oranges)
4 fluid ounces Simple Syrup (recipe follows)
For Rimming the Glasses (optional)
½ cup kosher salt
2 tablespoons grated orange zest
1 to 2 lime wedges
Ice
10 lime slices for garnish
DIRECTIONS:
Pour the tequila, Triple Sec, and tamarind paste into a 2- to 3-quart bottle with a lid. Cover and shake well until the tamarind paste is dissolved. Pour in the lime juice, orange juice, and simple syrup. Shake until very well combined.
If you want to rim the glasses with orange salt, on a small plate, combine the salt with the grated orange zest and stir well with a fork. Have ready ten rocks glasses. Run a lime wedge around the rim of one of the glasses to moisten it and, holding the glass at an angle, roll the outer edge of the rim in the salt until fully coated. Repeat with the remaining glasses
Generously fill the rocks glasses with ice and pour over the tamarind margarita. Garnish each serving with a lime slice. Serve.
SIMPLE SYRUP:
Yield: Makes 1 cup
Cooking Time: About 10 minutes
1 cup (7 ounces/198 grams) sugar
1 cup water
Put the sugar and water in a small saucepan and stir to combine. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool completely.
Transfer the syrup to a glass or plastic container with a tight-fitting lid. Store in the refrigerator for up to 2 months.
