Tamarind Apple Cider Fall Margarita

Ingredients (makes 1 cocktail):

  • 1.5 oz silver tequila
  • .5 oz mezcal
  • .25 oz tamarind syrup (recipe below or you can buy it from Whole Foods or a specialty grocery store)
  • .5 oz apple cider vinegar
  • .5 oz triple sec
  • .5 oz lemon and lime juice
  • tajin for rimmed glass
  • cinnamon for rimmed glass
  • sugar
  • fresh orange slices
  • star anise for garnish


Tamarind Syrup:

Remove the hard shell from the tamarind pods and discard. Over medium-high heat, combine 1 cup of water with 1 cup of sugar, whisking frequently. Add cleaned tamarind pods and bring to a boil. Then reduce the heat to low and simmer for a couple of minutes. Remove from heat and let steep for 30 minutes. Once it’s cooled, strain with a mesh strainer and discard the solids. This mixture will keep in the fridge for 2-3 weeks in an airtight container.
Adapted from this recipe.


To make your fall margarita, combine the tajin and cinnamon on a shallow plate. Rub a lime wedge along the rim of the margarita glass and then place the wet edge in the mixed spices. Twist the glass a few times, making sure that the rimming mixture covers the entire edge.
Next, fill a cocktail shaker with ice. Then, add silver tequila, tamarind syrup, apple cider vinegar, triple sec, and lemon and lime juices. Shake for 30 seconds, then double strain over ice into the margarita glass. Pour in the mezcal over the top.
To make the brûléed orange garnish, slice the orange into 1/4″ thick rounds. Coat one side with sugar, then use the culinary torch to brown it. The sugar will caramelize and smell incredible! Once it’s toasted to your liking, gently place it on top of the cocktail and add 1 star anise for an aromatic touch.

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