Zingy ginger and tamarind margaritas recipe

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For a more clarified look, put your cocktail through a paper coffee filter after the first shake, says Katona

Tamarind and ginger give the classic margarita some spicy, tangy background notes. Sadly, neither ingredient is the most attractive colour, but what they lack in looks, they make up for in zing – an audacious drink for the bold of heart.

Tip: for a more clarified look, put your cocktail through a paper coffee filter after the first shake to remove any fine sediment, before adding it back to the shaker with the ice.

Timings

Prep time: 5 minutes

Serves

1

Ingredients

For the garnish

  • flaky sea salt

  • a slice each of lime and ginger

For the margarita

  • 25ml fresh lime juice

  • 50ml tequila

  • 25ml triple sec

  • ½ tsp smooth tamarind paste

  • a chunk of fresh root ginger, chopped and bashed

  • 2 large ice cubes

Method

  1. Start by garnishing the glass. Tip a little salt on to a small plate. Run the lime slice around the rim of a coupe glass to dampen it, then invert the glass on to the salt, reserving the lime for later. Once the rim is covered, leave it to dry while you make the cocktail.

  2. Put the lime juice, tequila, triple sec, tamarind paste and bashed ginger pieces into a cocktail shaker and dry shake (without ice) for 20 seconds to extract flavour from the ginger. Add the ice to the shaker and shake for about 10 seconds, or until frost develops on the outside.

  3. Strain into the prepared glass and garnish the rim further with the reserved lime slice and a slice of ginger.

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