Tamarind is one of my absolute favourite ingredients; it is the main ingredient in Worcester sauce, as a child growing up in Edinburgh my mum added HP sauce into many of her home made Indian street snacks because she could not find tamarind in Scotland. I use tamarind not only for Thai stir fries and Indian chaats, but also create magical marinades and salad dressings with it.

Below is my version of a Tamarind Margarita using the recognized tequila and lime juice, blending it with my favourite Scottish liqueur Drambuie (which, by the way, is bottled in Edinburgh) and licking an Indian tangy spice blend called chaat masala on the rim. Truly a cocktail that perfectly reflects me!

Tamarind Margarita with a Chaat Masala Lick (serves 4)


2 teaspoons tamarind concentrate
200ml white tequila
2 tablespoons caster sugar
Crushed Ice
100ml plus 2 tablespoons fresh lime juice
50ml Drambuie
2 tablespoons fresh orange juice
1 tablespoon rock salt mixed with 1 teaspoon finely grated orange zest, ½ teaspoon of chaat masala, and for the brave a pinch of chilli powder
4 lime wedges



In a cocktail shaker add the tamarind concentrate, 100ml of the tequila and the sugar; shake vigorously. Add ice to the shaker, then the lime juice, the Drambuie, the orange juice and the remaining 100ml of tequila; shake well.

Pour the remaining 2 tablespoons of lime juice and the salt mixture into two separate bowls.  Dip the rims of 4 glasses first in the lime juice, and then in the salt mixture. Fill the glasses with ice. Strain the drink into the glasses and garnish with the lime wedges.


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