Spicy Tamarind Mezcal Margarita

Ruben Nava Mendoza photo

• 1 oz tamarind syrup (see note)

• 1.5 oz mezcal 

• 0.5 oz lime juice

• 0.5 oz Cointreau 

• 0.5 oz agave syrup

• Dash habanero bitters

• Garnish: Tajín Clásico Seasoning for rim, dehydrated lime wheel

Rim a cocktail glass with Tajín Clásico Seasoning. Place ingredients (except garnish) in a shaker with ice and shake until chilled. Strain into the prepared glass over fresh ice. Garnish with a burnt dehydrated lime wheel. Serves 1.

Note: Break off a 5 oz (by weight) chunk of tamarind paste (about ½ cup) and place it in a smallish saucepan along with 1 cup of sugar and 1 ½ cups water. Bring to a boil and continue to cook for 1 to 2 minutes while whisking briskly. Remove from heat and cool for 10 to 15 minutes, then strain through a fine-mesh sieve. Will keep, chilled, for two to three weeks. 

—Recipe courtesy of La Mezcaleria

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