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Frozen Tamarind Margarita Recipe

Frozen Tamarind Margarita Recipe

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2.333335

3 ratings

April 25, 2014

By

Jess Novak

The new cocktail at Hyatt Regency Aruba’s Mexicado pairs the classic Mexican cocktail — the margarita — with a local Aruban ingredient — tamarind — to create a very refreshing cocktail.

Click here for more of Cinco de Mayo: The Best Drinks

1

Servings

205

Calories Per Serving

Related Recipes

Ingredients

  • 2 Ounces tequila
  • 1 Ounce tamarind juice
  • 1 Ounce lime juice

Directions

In an electric blender, combine all ingredients with a scoop of ice and pour into a margarita glass with or without a salted rim as desired.

Nutritional Facts

Servings1

Calories Per Serving205

Total Fat0.2g0.3%

Sugar11gN/A

Protein0.9g1.8%

Carbs20g7%

Vitamin A1µgN/A

Vitamin C9mg16%

Vitamin K1µg1.2%

Calcium25mg2%

Fiber2g6%

Folate (food)7µgN/A

Folate equivalent (total)7µg2%

Iron0.8mg4.7%

Magnesium28mg7%

Niacin (B3)0.6mg3%

Phosphorus38mg5%

Potassium212mg6%

Sodium9mgN/A

Thiamin (B1)0.1mg8.8%

Have a question about the nutrition data? Let us know.

Tags


Tamarind Margarita (Sweet and Tangy)

The perfect Tamarind Margarita is sweet, tangy, and definitely my favorite of all the margarita flavors. You can now make this tasty tamarind margarita recipe at home using my easy-to-make Sweet and Tangy Tamarind Syrup!

When ordering this drink at a Mexican restaurant, you'll want to ask for a "Tamarindo Margarita." Unfortunately, Tamarind Margaritas aren't always on the menu. Luckily, now you can now make your own, yay!

Tamarind Margarita Ingredients

Tamarind Syrup—To make Tamarind Margarita, you need tamarind syrup. Not sure what that is? Not to worry, I have the perfect recipe for you. My Tamarind Syrup recipe is easy to prepare and wonderful when mixed with soda, water, or in this case, tequila!

If you prefer, you can use Tamarind Paste instead of making Tamarind Syrup. The only drawback is you will need to add syrup or orange liqueur to sweeten the drink. This step is not necessary when using Tamarind Syrup since it's well. syrup.

Tequila— Next, you need tequila. There are a lot of tequila options you can choose from. From Silver Patron, Don Julio, to El Jimador, the choice is yours.

To learn more about tequila options, check out this Cosmopolitan post that covers the 15 Best Tequila Brands. I personally use Jose Cuervo, but I will leave the choice up to you.

Lime— Fresh lime juice is the next ingredient you'll need. Whether the limes are homegrown, like mine, or store-bought, you'll need the juice of half of an average-sized lime per one glass of Tamarind Margarita. Don't forget to grab a few extras to use for garnishing the glass!

Ice— No matter how you prefer your margaritas, blended or on the rocks, you'll need some ice. Although I normally prefer my margaritas blended, I like my Tamarind Margarita on the rocks crushed ice to be exact. If you prefer blended, follow the same recipe, but toss everything in a blender before pouring into the glass.


What is Tamarindo?

Tamarindo, or “Agua de Tamarindo”, is a sweet and tangy drink popular in Mexico that is made with tamarind, sugar, and water.

Tamarind itself is fairly sour, but mixing with sugar and water softens the flavors and makes a smooth and refreshing beverage. It is one of my husband’s favorites!

When I lived in Mexico, our family served homemade “aguas” every day. Agua de piña was my favorite, but we also had aqua de limon, and of course — tamarindo!

For this recipe we used store-bought tamarind juice to save time. You can use either homemade or store-bought. It’s totally up to you!


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National Margarita Day Should Be Every Day! Try Our Margarita de Tamarindo

The headline says it all! It’s National Margarita Day — time to break out the cocktail shaker. We have tamarindo candy and tamarindo paste. Why not a tamarindo margarita? The sweet and sour flavor of the tamarindo pairs wonderfully with Azuñia Tequila to create a flavorful cocktail. Go to the frozen section of your local market to see if they have the tamarindo pulp. Much easier! The added dash of hot sauce and lime will trick your taste buds into thinking your enjoying the spicy tamarindo candy you’d find at the check out counter in your corner Latino market.

Margarita de Tamarindo with Azunia Tequila

Margarita de Tamarindo (Makes one drink)

Ingredients
1 lime wedge
Chipotle salt or Tajin chile salt to rim the glass
2 ounces tamarindo puree (you can find this in the frozen section of most Latin markets)
1 jigger Azuñia Tequila (or, make it worth your while and use 1 1/2 jiggers)
1/2 ounce simple syrup
Dash of hot sauce (we used Tapatio)
6 -10 ice cubes


Notes

Tamarind pulp is available at Asian and Middle Eastern markets and specialty food shops.
Tamarind pulp is sold in a dense block that can be wrapped in plastic and refrigerated in an airtight container for up to a year. To reconstitute it, break off an inch or so of the block and submerge it in warm water for about 15 minutes. Press the softened pulp and liquid through a strainer over a bowl to separate the diluted pulp from the seeds and fibers. Don't confuse tamarind pulp with the less fresh-tasting tamarind concentrate that is sold pre-mixed in a jar.


A Simple Tamarind Syrup Recipe Perfect for Cocktails and Desserts

As a child, one of my favorite candies were dulces de tamarindo (tamarind candies). These Mexican candies come in various forms such as a pulp, hard candy, and lollipops. If you are not familiar with tamarind, it is a brown pod-like fruit that grows on leguminous trees. Although I grew up eating tamarind in sweets, this fleshy fruit is used in cuisines around the world to make chutney, curries, bouillabaisses, and more.

I decided to recapture the flavors I fondly remember by making a Tamarind Syrup to use in desserts, agua frescas, and cocktails. The kids in my family love when I use the syrup to make a fresh batch of Tamarind ice popsicles. Adults, on the other hand, go crazy over my Tamarind Margaritas. The possibilities and uses for this simple syrup are endless.

While creating this syrup, I learned that fresh tamarind is available in both a sweet and sour variety. I have made the simple syrup recipe using both varieties. Sweet tamarind will result in a sweeter syrup, while the flavors of a sour syrup will be slightly more nuanced. For the best of both worlds, I occasionally create a syrup using both sweet and sour tamarind.


It’s About Bloody Thyme

Earthy, yet bright, this Bloody might surprise with hints of mint and lemon from the muddled thyme swirling together with the tomato base.
Screen reader support enabled.

Perfectly ripe, hand-picked Roma tomatoes are sourced from organic farms to create the base of our smartly spiced Bloody Mary mix. Smoky chipotle peppers, spicy horseradish and house-made Worcestershire with a select blend of herbs and spices make this mix unforgettably authentic.


Recipe FAQs and Expert Tips

The loquat is a delicious orange fruit that grows on an evergreen shrub. These shrubs or trees are sometimes used in landscaping. Loquat trees thrive in warm climates. The leaves of the loquat tree can be used to make Loquat Tea.

The fruit is commonly referred to as Japanese Plums or Japanese Medlars and contains anywhere from 1 to 6 large, smooth brown seeds. The seeds can be used to make Loquat Liqueur, however, they do contain a small amount of cyanide.

In Italy, Nespolino (a liqueur that is sometimes compared to Amaretto) is prepared with the seeds of certain varieties that contain only trace amounts of cyanogenic glycosides, which makes Nespolino safe to drink.

Loquats have a thin skin that can be eaten or peeled off. Peeling the fruit can be tricky because the delicate and juicy fruit tends to fall apart in the process of peeling it.

Loquats are much easier to enjoy with their skin on because the skin keeps the fruit's delicate flesh intact.

Loquats can be frozen, however, it's a good idea to remove the seeds first. When loquats are frozen without seeding first the fruit becomes mushy which makes it almost impossible to remove the seed at that point.

  • You can easily make Virgin Loquat Margaritas by leaving the tequila and triple sec out and doubling the amount of juice.
  • Another way to remove the seeds (without getting your fingernails black from handling the seeds) is to use a small spoon to scoop out the seeds (a reader tip, thanks, Monica)!
  • Honey or another sweetener can be added instead of grenadine. This will also help to keep the margarita orange in color.

Tamamary

Balance this cocktail's savory tomato notes with a bit of sweet & sour from the Tamarind juice for a unique take on the Bloody.

Perfectly ripe, hand-picked Roma tomatoes are sourced from organic farms to create the base of our smartly spiced Bloody Mary mix. Smoky chipotle peppers, spicy horseradish and house-made Worcestershire with a select blend of herbs and spices make this mix unforgettably authentic.