With Indian festive celebrations winding down, but the American holidays right around the corner, we think it’s the perfect time to add some new cocktails to your entertaining recipe routine.
We’ve slightly adapted this Tamarind Margarita recipe by Top Chef Master Floyd Cardoz. Enjoy and share with your friends! And don’t forget to add a little Indian sparkle to your hostess outfit with some of our beautiful accessories available to buy or borrow!
Tamarind Margarita with Chaat Masala Rim (serves 4)
1 tablespoon tamarind pulp (see Note)
3 tablespoons water
1 cup white tequila
2 tablespoons superfine sugar
1/2 cup plus 2 tablespoons fresh lime juice
1/4 cup Cointreau
2 tablespoons fresh orange juice
1 1/2 tablespoons kosher salt mixed with 1 teaspoon finely grated orange zest, 1/2 teaspoon of chaat masala, and for the bold, chili powder to taste
4 lime wedges
In a saucepan, simmer the tamarind and water over low heat, stirring, until the pulp dissolves. Press the mixture into a cocktail shaker through a fine-mesh sieve. Add 1/2 cup of the tequila and the sugar; shake vigorously. Add ice to the shaker, then add 1/2 cup of the lime juice, the Cointreau, the orange juice and the remaining 1/2 cup of tequila; shake well.
Pour the remaining 2 tablespoons of lime juice and the salt mixture into two separate bowls. Dip the rims of 4 glasses first in the lime juice, and then in the salt mixture. Fill the glasses with ice. Strain the drink into the glasses and garnish with the lime wedges.
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.