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Cocktails

Tamarindo Mezcal Margarita

December 13, 2017

Tamarindo Mezcal Margarita

The Tamarindo Mezcal Margarita is my favorite drink when I visit Oaxaca. Tamarindo is normally sour, but when adding sugar, it tastes like a tangy, sweet and sour dried apricot. By adding smoky Mezcal, it’s like a party in your mouth…well a Mexican Fiesta.

We like to garnish the cocktail with a delicious candied tamarindo chile stick that you can find in many Mexican super markets. At Provecho, we go one step further and dust it with worm salt which is traditionally done in Oaxaca with any Mezcal drink.

Yes, yes you heard me right. The salt is blended with toasted Maguey worms found in the Mezcal plant. If you can find some worm salt, I hope that you are adventurous enough to use it.

Salud!

Tamarindo Oaxaca

Yield 1 cocktail

Ingredients

  • 1.5oz Del Maguey Vida Mezcal
  • .75oz Gran Gala
  • 2.0oz Tamarindo Syrup (*See recipe below)
  • .75oz Agave
  • 1.0oz Fresh squeezed lime juice
  • Worm Salt for rim
  • Tamarindo sticks for garnish
  • Tamarind pods for syrup

Instructions

  1. Add first five above ingredients in shaker filled with ice.
  2. Rim glass with lime wedge and add Worm or Kosher salt to the rim.
  3. Shake and strain into a chilled Martini glass.
  4. Garnish with a Tamarindo stick.

Tamarind Syrup Recipe

A Tamarindo Syrup is a great way to add a fruity flavor to any cocktail drink. It is an easy recipe. Removing the pods from their shells will be the hardest part. The Tamarindo pods are naturally sour, but we don’t add any sugar to this recipe so that we have more control over the flavor of our cocktail that we are making.

INGREDIENTS:

  • 24 Tamarind pods
  • 4 cups of water

DIRECTIONS:

  1. Add 4 cups of water to a 2qt. Sauce Pan and bring to a boil.
  2. While bringing water to a boil remove shells from the Tamarind pods.
  3. Set to the side. Once water has started boiling add Tamarind pods and remove from heat.
  4. Let sit from 1-2 hours stirring occasionally.
  5. Once cooled down use a mesh strainer to transfer syrup to a bowl.
  6. Funnel into a squeeze bottle.
  7. Refrigerate.  Syrup will hold for 3-4 days.

Salud!

Chef Rosie is the Chef Owner of Provecho Grill in Menifee, California and Xicana (coming soon). She is a two-time winner of the SoCal Chef Open and Farmer’s Market Flip, Season One, Episode One.  She can also be found writing about food for Menifee Buzz and Valley News.

Learn more about culinary events and food tours with Chef Rosie.  Subscribe to her newsletter to get alerts about upcoming events.

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