It’s time to take a trip to Mexico with me…
When I was in Mexico for our honeymoon, I had this tamarind margarita that blew my mind. Ever since then, I have never tried to replicate it. However when Dobel approached me about crafting a couple of recipes for their oh-so wonderful tequila, I decided I had to bring tamarind into the mix right away.
Just look at that gorgeous bottle…
I think the true test of any good tequila is how good it tastes in a margarita. Considering I tend to have a heavy hand when pouring tequila (warning if you ever visit me!), I need a smooth tequila that will enhance the flavors I use, instead of smothering them. Dobel tequila did not disappoint me, particularly in this tamarind margarita. As soon as my hubby took a sip, all he could say was “wow, that’s good tequila.”
That sums it up quite nicely doesn’t it? Smooth, unbelievably clear, and I can even enjoying drinking it on the rocks (which is seriously saying something!). Though if I had to choose the best way to enjoy Dobel, I would have to say this tangy margarita would win me over every time. What can I say? Margaritas have my heart.
If only Colorado wasn’t a land locked state… I would be at the beach in a heartbeat with one of these gorgeous cocktails in hand right now.
- 1 tbsp tamarind pulp*
- 3 tbsp water
- ½ cup tequila
- 2 ½ tbsp. sugar
- ¼ cup fresh lime juice
- Juice from ½ an orange
- Combine tamarind pulp and water in a small saucepan over low heat. Stir until tamarind pulp is completely dissolved; remove from heat.
- Strain the tamarind mixture into a shaker and add tequila, and sugar. Shake vigorously. Fill shaker with ice and add lime juice and orange juice. Shake again until combined. Strain into two margarita glasses.
- *Soak 14 oz tamarind block in lukewarm water for 20 minutes, push through sieve to collect pulp.
Disclaimer: I was asked to review and create recipes for Dobel Tequila. While I have been compensated, all opinions are my own.