Margarita de Tamarindo

We came across this recipe while escaping the long, cold Wisconsin winter on a beautiful beach in Mexico last February.  But it wasn’t until we came home that we had a chance to try it.  One taste and we were right back on the beach even though the snow was piling up outside.  It was delicious!

This recipe won the World’s Greatest Margarita Award at the Sixth Annual World Margarita Championship held in Tucson, Arizona.  The Seventh Annual Championship is on Friday, October 25, 2013.  If you’re in the area, you might want to stop by.  But if you can’t, like me, you can still have a taste of last year’s winner at home!

I’ve made a few changes to the recipe (I like more fruit juice), but you can also try the original by following the link above.  Both taste great to me.  Enjoy!


Margarita de Tamarindo

4 ounces tequila blanco (silver) – The winning margarita used Tequila Avion Silver.

2 ounces Grand Marnier

2 ounces lime juice

2 ounces orange juice

1 tablespoon tamarindo purée (see note)

2 teaspoon sugar

Rim the glasses with coarse salt and chili powder

Lime slices, for garnish

Combine the tequila, Grand Marnier, lime juice, orange juice, tamarindo purée and sugar in a blender with 2 cups of ice.  Blend thoroughly and serve in a margarita or martini glass rimmed with coarse salt and chile powder (I use ancho chile powder).  Pour it into your glass, with or without ice.  Garnish with a slice of lime.

This makes 2 – 3 drinks.

NOTE:  You can buy the tamarindo already prepared or prepare it yourself.  I’ve posted a tamarindo purée recipe, if you’d like to make your own.  But I usually use a prepared tamarind purée.   Fresh is better, but either tastes great in this margarita.


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