Tamarind Margarita

Tamarind Margarita with mint in clay galsses

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Tamarind Margarita in clay glasses with lemon slices

A quick hello from India with this Tamarind Margarita. I have been mostly offline because I am visiting family. I don’t get to see and meet my family all that often. So this was a time to bond with my sweet nieces and nephews and meet my grandmom.

To make a dish with the progressive eats for Cinco de mayo Fiesta sounds fitting from here. I am surrounded by everyone I love. Cinco de Mayo has evolved into a commemoration of Mexican culture and heritage in the US and the thing I love most about Mexican culture is that it is so heavily family oriented.

Why a tamarind margarita

On a trip to Mexico a very fine looking waiter suggested that I try their Tamarind margarita. I wasn’t sure I would like it, but as I travel to eat and drink food from other cultures I had to say yes to the drink.

It was love at first sip. Tangy, spicy, full of robust tequila. It was my go to drink for the rest of the trip! And today I am sharing this very wonderful, yummy and addictive tamarind margarita recipe with you all.

Tamarind Margarita with mint sprigs, lemon in terracotta glasses
Progressive Eats Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is a Cinco de Mayo Fiesta, and our host is Jane who blogs at The Heritage Cook If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious fiesta inspired dishes!

Cinco de Mayo Fiesta

Beverages Appetizers Bread Main Courses Side Dish Desserts

Tamarind Margarita

Course Drinks
Cuisine Mexican
Prep Time 15 minutes
Soaking Time 20 minutes
Total Time 35 minutes
Servings 1



  • 1/2 tablespoon salt
  • 1/2 teaspoon chili powder


  • 1 1/2 oz tequila
  • 3/4 oz lemon juice
  • 3/4 oz lime juice
  • 1/4 oz – 1/2 oz simple syrup or agave
  • 1 1/2 oz tamarind pulp


  1. Place tamarind into a bowl and cover with 1 cup water.

  2. Soak for 20 minutes

  3. Mash up the paste in the water

  4. Pour the tamarind  water through the sieve and into a bowl 

  5. Place in the fridge to chill

Rim The glasses

  1. Whisk together salt and chili powder.
  2. Wet the rim of your glass, dunk into the salt/chili powder, and fill glass with ice.

Tamarind margarita

  1. Fill a shaker with ice and pour in tequila, lemon juice, lime juice, agave, and tamarind paste.
  2. Shake and pour into prepared glass.

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Comments 12

  1. Ooohhh… I’m mad about margaritas to begin with and this sounds so interesting! I love to go exploring at our local international market so I’m definitely going to look for tamarind pulp the next time I’m there to try this!

  2. What a fantastic idea for a traditional cocktail! I was in the Caribbean for a couple weeks on vacation and saw tamarind pods in many of the markets, and learned it’s very popular in their cuisine. Saving this one to try. Oh!!! And your photographs are incredible. Really stunning!

  3. I once used tamarind in a Southeast Asian recipe, but it’s been years. As I recall, mine came in a block – should I just buy that same kind and measure off a chunk? I can’t remember what it tastes like (and there were so many spices in that dish I’m not sure I would have been able to distinguish the tamarind) – give me a hint for what the flavor should be. As always, you’re taking me on a lovely, adventure with you, whether it’s to your family home or to Mexico for these lovely drinks. Enjoy your time with your family.

  4. Oh so yummy!! I’ve just been thinking today about a new drink for Mother’s Day….and this one is gorgeous. (I’m thinking a liquored-up sangria; we’ll see. I still have two weeks, right?!)

  5. My son and I were just talking about using tamarind in a cocktail yesterday! This sounds so lovely, and I have tamarind pulp in my refrigerator! I’m definitely looking forward to trying this Ansh!

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