This margarita is quite tart and refreshing, with the slightly earthy notes of tamarind and cinnamon coming through. Use a good 100% agave tequila, either blanco or reposado. The spice of the tequila echoes beautifully though this cocktail, and a little Cointreau adds a hint of orangey sweetness.
We used tamarind concentrate, which comes as a thick liquid in a plastic jar. If you can only find tamarind blocks, don't worry. Submerge an inch or so of the block in a few tablespoons of hot water for fifteen minutes. Mash to loosen, and discard any seeds or undissolved solids.
- For the rim:
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cinnamon
- 2 tablespoons freshly squeezed lime juice
- For the cocktail:
- 3/4 ounce tamarind concentrate
- 2 ounces blanco or reposado tequila (100% agave)
- 1 1/4 ounce freshly squeezed lime juice
- 1/2 ounce simple syrup
- 1/2 ounce freshly squeezed lemon juice
- 1/4 ounce Cointreau
- cinnamon stick to garnish, if desired
Mix sugar, salt, cayenne, and cinnamon in a small bowl, then pour onto a saucer. Pour 2 tablespoons lime juice onto a second saucer. Turn serving glass (martini glass or old fashioned) in lime juice to coat the outer rim. Then spin glass in cayenne mixture, rotating slowly to coat.
Add tamarind concentrate, tequila, lime juice, simple syrup, lemon juice, and Cointreau to mixing glass. Fill with ice and shake well, about 30 seconds. Strain into serving glass. Garnish with cinnamon stick if desired.