This Tamarind Margarita Recipe is a unique twist on a classic! Full of tamarind paste, lemon juice, lime juice, agave, and tequila and lined witha chili salt rim!
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Ahhhhh! The time is FINALLY here.
The moment you’ve been waiting for.
Ok fine.
The moment I’VE been waiting for.
The Tamarind Margarita is here!
You guys.
I’m obsessed.
The first time I had a Tamarind Margarita, Trevor and I were on the most luxurious vacation in Mexico.
One of the waiters suggested it, so I said “what the heck”, had one sip . . .
and was immediately hooked.
That’s all I drank all week. 😉
So while I’m (unfortunately) not in Mexico, at least I can be sipping my FAVE co*cktail and pretend. 😉
Let me just say that this vacation happened almost two years ago, and Trevor and I are STILL talking about it.
Especially the tamarind margaritas.
So WHY did it take me so long to make one?
Because I wanted to make it EXACTLY like they did, but I couldn’t get my hands on fresh tamarind.
Until now.
Thanks toNuts.com, I can have tamarind margaritas #allday #everyday.
Thanks to them, we can FINALLY get some of those really awesome ingredients – like tamarindo–that you might not be able to find in your typical grocery store! Plus, hellllooo online shopping > real life shopping.
So wait whaaaat about that tamarindo?
Basically, tamarind pods contain a tangy brown pulp that you make into a paste and put in things like margaritas and pad thai <– what more is there in life?!
So today, we’re using it for thisTamarind Margarita Recipe.
You’ll start by taking off the rough outer shell and pulling off the stringy bits (I promise this will make sense once you have the tamarindoin front of you 😉 ).
Then you’ll soak them in water for about an hour and a half, then strain the mixture in a fine mesh sieve.
You’ll mix the paste with the soaking water, and you’ve just made tamarind paste!
This Tamarind Margarita Recipe is a unique twist on a classic! Full of tamarind paste, lemon juice, lime juice, agave, and tequila and lined with a chili salt rim!
We'll just tell you upfront: The secret to a tasty margarita is freshly squeezed lime juice (not the bottled stuff) and—here's the real secret—a splash of fresh OJ. That's right. Fresh-squeezed juice from an actual orange (not an orange-flavored liqueur) will produce a cleaner-tasting, more refreshing margarita.
We'll just tell you upfront: The secret to a tasty margarita is freshly squeezed lime juice (not the bottled stuff) and—here's the real secret—a splash of fresh OJ. That's right. Fresh-squeezed juice from an actual orange (not an orange-flavored liqueur) will produce a cleaner-tasting, more refreshing margarita.
Tamarindo, also commonly known as agua de tamarindo, is a non-alcoholic beverage made of tamarind, sugar, and water. The tamarind plant originated in India but has since been widely distributed on a global scale and is commonly found in tropical regions.
Just as important as the style of tequila is the use of a high-quality orange liqueur. Part of the Daisy category of co*cktails, the Margarita calls for triple sec such as Cointreau for sweetness and balance. Though some may opt for agave nectar instead, the addition of the liqueur is what makes a true Margarita.
Tamarind paste is from the fruit—or pods—of the tamarind tree, specifically the pulp that surrounds the seeds within the pod. The tamarind tree is a common hardwood fruit tree that is native to Africa but now grows all over Asia and Mexico. It bears large brown pods that contain the tamarind fruit.
A splash of fruit juice can also add some more flavor to your margaritas. Grapefruit juice will give a tart, slightly sour flavor, while pineapple juice creates a more tropical-tasting drink. "Citrus-based juices are essential for balancing out the sweetness of a margarita," David Alan told Insider.
A good tequila, a bottle of triple sec, and a couple of ripe limes are all you need to make a classic margarita that tastes more natural than any store-bought mix ever will.
Being rich in polyphenols and flavonoids, tamarind has been shown to decrease LDL cholesterol and increase HDL cholesterol, thereby lowering the risk of atherosclerosis. The dried pulp was also found to have anti-hypertensive effects, reducing diastolic blood pressure.
Tamarind has a unique, sweet-sour flavour that makes it popular in sweet and savoury dishes alike. Its flavour has been compared to tangy lemon or lime balanced by sweet caramel notes, or a cross between lemon, apricot and dates. Some varieties of tamarind are sweeter than others, and all become sweeter as they ripen.
Tamarind fruit may serve as a natural laxative, and its components have the potential to promote muscle relaxation, which can be beneficial for managing diarrhea. Furthermore, tamarind seeds contain antioxidants that may help combat free radicals, potentially aiding in conditions such as stomach ulcers.
Lasco was there from the beginning, perfecting a margarita mix that helped make restaurants and food service operators famous the world over. The Lasco margarita is the perfect blend of lemon and lime, sweet and sour, And our natural ingredients will not leave an aftertaste like other mixes.
Pay a visit to Mexico, away from all the tourist traps, and you'll have to search long and hard for a Mexican drinking a margarita. The margarita was largely popularized here in the United States, not in Mexico. (In fact, the margarita may have actually been created here in the United States.
According to these modern's perspectives, tamarind acts as an irritant laxative that may be helpful to detach the hard stool from the intestinal mucosa due to its irritant properties, irritates the colon's lining resulting in an increased urgency to pass bowel materials.
The flavor of the tamarind fruit ranges from sweet and sour to tangy and tart. The flavor depends on how ripe the fruit is. The more it ripens, the sweeter it gets. Similar to tart citrus fruit, the flavor will also depend on what the fruit is mixed with.
Tamarind (tamarindus indica) is a fruit tree indigenous to tropical Africa, but is now grown and used in tropical regions around the world, including Thailand! It is a common ingredient in Southeast Asia, the Indian Subcontinent, as well as in South America.
If you don't have triple sec handy, you can substitute with another good-quality orange liqueur like Grand Marnier or Cointreau. For a non-alcoholic substitute you can add fresh orange juice, or agave nectar/simple syrup, to add a touch of sweetness.
Triple sec, a term used interchangeably with curaçao, is a type of orange liqueur that provides fruity flavors as well as sweet and bitter notes — all of which are essential for a well-made Margarita. Popular labels include Cointreau, Combier, Pierre Ferrand Curaçao, and Grand Marnier.
The dirty margarita takes its inspiration from the dirty martini, a classic libation made with strong liquor and a splash of a little something not-so-clear. We swap olive juice for jalapeno brine, making this a drink that packs the heat–and a punch.
However, early Margaritas probably didn't look like the ones we drink today. In fact, the drink believed to be Margarita's predecessor didn't use tequila at all. A late 19th-century invention, the Brandy Daisy was typically mixed with lemon juice, Chartreuse, and—you guessed it—brandy.
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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