Ginger Tamarind Margarita
There’s nothing like a tangy and mildly spicy margarita to kick off the summer! I love the combination of ginger and tamarind with lime in this ginger tamarind margarita — the ginger adds a tinge of spice, the tamarind is always nice and tangy, the lime adds tartness, and everything just works perfectly together.
Tamarind and ginger aren’t typical in mainstream American cooking, but they’re staples across Southeast Asia and India. Ginger shows up fresh, dried, pickled, and juiced, and it can be used in Thai stir-fries and soups, Vietnamese pho and braises, Indonesian and Malaysian curries (galangal, a ginger relative, is even more central there), and as pickled gari alongside Japanese-influenced dishes. It’s used for both flavor and its warming/digestive properties in traditional medicine and it used in an all Indian curry base.
This ginger tamarind margarita recipe was inspired by my Indian background and my travels to Southeast Asia. It’s my way of bringing a bit of Asia to my home in the USA and share Asian flavors in a cocktail that we all love, the margarita, with my friends and family.
This recipe is good to serve all year round. You can have it on a nice summer day with your BBQ or pair it with Indian food in the Fall. I have also served it for Thanksgiving and New Years parties. The warmth of ginger and the tartness of tamarind and lemon is a timeless and year round flavor profile.
What is Tamarind?
Tamarind is a type of tropical fruit with a tangy, sweet-sour flavor. It grows on the tamarind tree, which originates from tropical areas in Africa but is now grown across Southeast Asia, Caribbean, and Latin America. As a result, it is used across Indian, Southeast Asian, Mexican, and Caribbean cooking; in India, it is the base for chutneys, tamarind water drinks, and chaats. Perhaps some of the most famous dishes that use tamarind include pad Thai from Thai cuisine (my Veggie Pad Thai is vegan and includes plenty of fresh veggies) or tamarind chutney, which is from Indian cuisine. Tamarind works so well in savory dishes as it balances out the flavors with its sweetness and tanginess.
Tamarind provides the sour and tart backbone in dishes where Western cooking might reach for vinegar or citrus: Thai pad, see ew, and tom yum variations or Filipino sinigang, Indonesian sayur asem, tamarind chutney, rasam, samabar, and countless dipping sauces and candies. It comes as a pulp, paste, or concentrate and balances sweetness and heat in a way that’s distinct from lemon or lime.
Why This Flavor Combination Works
The best dishes hit on at least three flavor points and drinks are no different! The ginger adds spice, tamarind adds tang and sweetness, and lime adds tartness. With the additions of coconut sugar for sweetness and the citrus-flavored Cointreau, everything works together to produce a complex tasting beverage. Tamarind replaces triple sec’s sweetness with something more complex and interesting, while ginger adds heat that tequila alone does not provide. If you have every wondered how to turn a tamarind cocktail Indian, this warming tamarind ginger margarita will fit the bill perfectly! Serve this tamarind margarita recipe with my Spicy Cocktail Peanuts for the perfect bar snack accompaniment featuring spicy jalapeno and fragrant cilantro.
Ingredient Notes
This ginger tamarind margarita includes several ingredients that you would expect to have with a classic margarita (tequila, lime, and salt) along with a few unique flavoring ingredients to give it its Indian flair. Here are some ingredient notes for this recipe:
- Tamarind paste and tamarind powder — I use tamarind paste to make this recipe. Recently, I have come across tamarind powder and I have been using it to make this tamarind margarita. I really like it, and honestly, I can keep the powder in my pantry and it does not need to be refrigerated. To use the powder, I make tamarind paste by mixing a tablespoon of the powder with 2 tablespoons of water.
- Where to buy tamarind — You can find tamarind in Indian grocery stores, the international aisle at most major supermarkets, or online. It is actually quite easy to find as it is becoming a more popular ingredient to use for people looking to experiment with their favorite Southeast Asian dishes.
- Ginger — Use the fresh root only; the spice from ground ginger is different and is not a good substitute here.
- Tequila — Blanco is recommended; its clean flavor lets the tamarind and ginger come through.
Mocktail Variation
The tamarind-ginger combination in this ginger tamarind margarita recipe works without alcohol. To turn it into a tamarind ginger cooler, you can use the same syrup but top it with sparkling water instead of tequila. The results will be a drink that has the same warmth and tanginess from the ginger and tamarind, but a fizzy accent from the sparkling water. For more mocktail recipes, you can check out my Sparkling Strawberry Basil Mocktail which features fresh strawberries and basil.
Make-ahead Tip
This tamarindo margarita recipe mixes together quickly when you have all of your ingredients prepared ahead of when you need them. The ginger-tamarind syrup keeps in the fridge in a covered container for up to 3 days; then, at party time, just add the tequila, Cointreau, lime juice, and ice cubes before pouring it into glasses rimmed with Himalayan pink salt.
Ginger Tamarind Margarita
Ingredients
- 2 inches ginger root, (sliced, not peeled)
- 1/4 cup tamarind paste or concentrate
- 1 cup coconut sugar
- 1 cup water
- 4 oz white tequila
- 2 oz Cointreau
- 1 oz fresh lime juice
- Ice cubes
- Himalayan pink salt
- 1 lime slice, (for garnish)
- Cilantro leaves, (for garnish)
Instructions
- Bring sugar, 1 cup water, tamarind, and ginger to boil in a small saucepan.
- After boiling, let the syrup simmer for 30 minutes.
- Remove from heat and bring to room temperature.
- Strain before using. This can be made up to 2-3 days in advance; just store it in an airtight glass container in a cool dark cabinet.
- Combine tequila, Cointreau, 2 ounces of syrup, lime juice, and ice cubes in a cocktail shaker and shake for 10 seconds.
- Use lime wedge to wet rim of chilled glass, then line rim with Himalayan pink salt
- Strain the mixture into a glass and garnish with lemon slices and cilantro.
BON APPÉTIT!
Nutrition
FAQ
Tangy, slightly sweet, and fruity — similar to a concentrated sour plum or dried apricot. In this margarita, it replaces some of the sweetness of triple sec with something more complex and interesting.
Indian grocery stores carry it reliably. It is also available in the international or Asian aisle at many major supermarkets, and online. Look for tamarind paste or concentrate for this recipe, not the dried block form.
Yes — make the tamarind-ginger syrup the same way, then top with sparkling water or ginger beer for a tamarind ginger cooler. It is equally good when it is non-alcoholic.
Blanco (silver) tequila is recommended. Its clean, unaged flavor lets the tamarind and ginger come through clearly. Reposado adds oak notes if preferred.
Yes — scale up the tamarind-ginger syrup and refrigerate for up to 3 days. Combine with tequila, Cointreau, and lime at serving time. Add sparkling water or ice per glass.
Yes — tamarindo is the Spanish word for tamarind. It is the same fruit with the same flavor, and it is widely used in Mexican and Latin American cooking as well as Indian cuisine.
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
