Tamarind and Chili Margarita with Smoked Salt Rim
A bold margarita variation that combines tangy tamarind paste and spicy chili with smoky salt for a vibrant, layered cocktail experience. This mexican-inspired cocktails & drinks ready in about 5 minutes brings together blanco tequila, fresh lime juice, tamarind paste for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 3/4 oz tamarind paste
- 1/2 oz agave syrup
- 1/4 tsp chili powder
- 1 tbsp smoked sea salt
- as needed ice cubes
- 1 for garnish lime wedge
Instructions
- Step 1: Pour 1 tbsp smoked sea salt mixed evenly with 1/4 tsp chili powder onto a small plate. Rub the rim of a rocks glass with a lime wedge, then dip the rim into the chili salt mixture to coat.
- Step 2: In a shaker, combine 2 oz blanco tequila, 1 oz fresh lime juice, 3/4 oz tamarind paste, and 1/2 oz agave syrup. Fill the shaker with ice cubes and shake vigorously for 20 seconds until chilled.
- Step 3: Strain the mixture into the prepared glass over fresh ice. Garnish with the reserved lime wedge and serve the smoky, spicy margarita immediately.
Frequently asked questions
How long does Tamarind and Chili Margarita with Smoked Salt Rim take to make?
Total time is about 5 minutes (5 min prep + 0 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Tamarind and Chili Margarita with Smoked Salt Rim?
Refrigerate any leftover tamarind and chili margarita with smoked salt rim in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Tamarind and Chili Margarita with Smoked Salt Rim?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tamarind and Chili Margarita with Smoked Salt Rim for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tamarind and Chili Margarita with Smoked Salt Rim?
Mexican cocktails & drinks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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Equipment for this recipe
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