Tamarindo Y Tequila

April 16, 2013

I can’t exactly remember my first tamarind experience. Possibly as a child at the local taqueria, sipping a syrupy sweet tamarind soda. Maybe it was on the playground hopped up on sticky tamarind candy. However, it wasn’t until a few years ago that I tasted what tamarinds truly had to offer. The pulp from this pod-like fruit is widely used in food and drink around the globe. Its sweet and sour flavor tastes like a delicious combination of separate ingredients, yet is remarkably just one. For my first tequila recipe I knew tamarind was a must. I wanted something simple so the delicate floral and citrus notes of Patrón Tequila would shine, while also still being unique and festive. To add a hint more complexity I used serrano chiles, which give just a slight bite to the finish. Feel free to omit the chile if you’re not a fan of spice, but either way, you won’t be disappointed. This cocktail has it all: sweet, sour, spice and of course . . . tequila!









Tamarindo Y Tequila

This cocktail has it all: sweet, sour, spice and of course . . . tequila!
Servings: 1 cocktail


Tamarind Puree


  1. Add the simple syrup to a mixing glass and lightly muddle the slices of serrano chile.
  2. Before you add the rest of the ingredients, prepare your glass by coating part of the rim with lemon juice, then dip the rim into the salt.
  3. Add remaining ingredients to the mixing glass, fill with ice, and shake vigorously for 10 seconds.
  4. Double strain over ice into an old fashioned glass, garnish with a lemon wedge and serve.

Tamarind Puree

  1. Crack open the tamarinds and removing the seeds/pulp from the pods. Add to saucepan with water and cook over medium heat until the mixture comes to a simmer.
  2. Remove from heat and let the pulp steep for 30 minutes. As the pulp soaks, it will soften and separate from the seeds.
  3. Pour the puree through a fine mesh strainer, lightly pressing on the seeds with a spoon to loosen as much pulp as possible, and let cool.

(images by HonestlyYUM)


this looks delicious! I want to make a larger batch and freeze them as paletas . Thoughts on proportions?

This was excellent. Thank you. I randomly had some fresh mint i wanted to use up and added some leaves while the tamarind puree was still warm. Also in NYC it’s relatively easy to find bricks of deshelled tamarind pulp in Asian markets and various bodegas. Still have to weed out some chaff and had to guess at the proportion but was refreshing. I was too lazy to make simple syrup and just added about a scant tablespoon of sugar while the tam was still warm.

What a gorgeous cocktail! I can’t stop staring at the photos. I’ve only had tamarind when we’ve traveled, but this sounds delicious.

I had the best tamarind margaritas in San Miguel de Allende. No serrano in the drink, but hot chili on the rim of the glass and a wedge of hot spicy dried tamarind. I found the dry tamarind at Trader Joe’s. Now searching for tamarind puree or paste….. not an easy task where i live…..
Beautiful photos. Thank you.

Your photos are AWESOME! We have worked with the Patron Reposado tequila, but never thought to mix the tamarind puree and the Citrónge orange liqueur. Great job!

This looks complicated but absolutely AMAZING!! Beautiful pictures Todd!!

firstly … these pics are gorgeous. Secondly, this looks delicious. Thirdly, I’m off to whole foods … cause we gotta drink something today post final mixing. 😉 #awesome

Very unique and inspiring–love cocktails with a little spice. Reminds me of the tamarind candies I’d get as a kid from my mom’s best friend after she went on a trip back to Mexico. Thanks for sharing!

Wow- I love this. What a creative cocktail, not just with the tamarind but also the serrano chiles. Beautifully done!

I loved tamarind drinks when travelling in Mexico. I usually only drink Patron in margaritas,but I may have to try this one.

I’m not sure if I can handle the heat but it sure sounds tempting! I’ve never made anything tamarind before, this sounds like a great way to use it.

I love your description of its flavors as a legible combination of separate ingredients coming from the single unity of one — such an architectural description. The flavors are many but exists as a single whole. A whole as something greater than the sum of the parts. It is a singular creation, the Tamarindo Tequila with Patron.

Tamarind infused drinks have to be me favourite. Looking forward to a sip.

Okay, you’ve sold me. This would be THE perfect weekend happy hour cocktail. Of course, why wait for the weekend..or happy hour for that matter! The photography is superb by the way. Very nice!

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