Tamarind margaritas

Written By Reena on 10 May 2010 | 18:10

During our trip to Mexico I rediscovered my love of frozen margaritas.  They were perfect - not so frozen as to give me head freeze and perfectly balanced so that I didn't pull my tequila face.  As a result tamarind margaritas with a salt and chilli rim were the drink of the holiday.  In a bid to retain that holiday feeling Steve and I have been drinking them steadily since we returned.  Below is my recipe for the cocktail.  Salud!

Makes 1 margarita

  • 3 teaspoons salt
  • 1 teaspoon chilli powder
  • Slice of lime
  • Ice cubes - enough to 3/4 fill the glass
  • 2 shots of tamarind cordial (50 ml)
  • 1 shot of silver tequila (25 ml)
  • 1 shot of triple sec (25ml)
  • 1 shot of lime juice (25ml)
Note: If you are making a few margaritas it is worth mixing a bulk load of salt and chilli powder as it is easier to dip the rim of the glass into a larger quantity.  Just keep a ratio of 3:1 of salt to chilli powder.

  1. Place the salt and chilli powder in a dish and mix well.
  2. Rub half of the rim of the glass with the slice of lime. 
  3. Dip the rim of the glass in the dish with the salt and chilli powder. 
  4. Place the ice and tequila into a blender and process until the ice is crushed.
  5. Now add the remaining ingredients and process for a few seconds to mix the cocktail.  The ice should now be slushy.
  6. Empty the contents into the glass.
  7. Serve and enjoy.

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