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Tamarind Vodka & Margarita .
Nb persons: 0
Yield: one cocktail
Preparation time:
Total time:
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| By Nata Traub in Eat Share Eat (Files) · Edit Doc | |
| 4 cups | tamarind extract, (see below) |
| 12 | cardamom pods |
| 1/4 tsp | dried ginger powder |
| 4 tbsp | brown sugar |
| 2 cups | vodka |
| Ice cubes | |
| ¾ cup | ginger, peeled and roughly chopped |
| 1 cup | sugar |
| 1 cup | water |
| ¾ cup | tamarind pulp |
| ¼ | lime juice, freshly squeezed |
| 1.5 quarts | seltzer water |
| tequila, optional | |
| 1. Combine ginger, sugar and water in a pot. Boil for 5 minutes, then transfer to a container and refrigerate. Allow the syrup to cool. When it is cool, strain the ginger. The syrup can be kept refrigerated for 3 weeks. 2. To make the chili salt: mix the sugar, salt and chili powder in a bowl. Spread it onto a plate. 3. Combine tamarind pulp, ½ cup ginger syrup, lime juice and mint in a pitcher. 4. Slide a lime wedge around the rims of 6 glasses and sink the rims into the chili salt. Fill the glasses a generous amount of ice. If using tequila, pour 2-3 counts into each glass. 5. Add the seltzer water to the pitcher and mix well. Tamarind Margarita makes one cocktail | |
| 1 1/2 ounces | tequila, (Tabla uses Sauza Blanco) |
| 1 ounce | triple sec, (Tabla uses Luxardo, which is less sweet than Cointreau) |
| 2 ounces | lime juice |
| 0.4 ounces | orange juice |
| 0.4 ounces | simple syrup |
| 0.2 ounces | tamarind paste, (available at Kalustyan's in NYC) |
Shake tamarind paste with tequila and triple sec until dissolved. Add remaining ingredients. Shake well and pour into a salt-rimmed double rocks glass over ice. Garnish with a lime wheel.
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