What would you do if you had about a pound of tamarind pods in your fridge? Probably not a question you're likely to hear if, like me, you live in New England, but this is a question I had to ask myself. When I created my Spiced Beef with Tamarind recipe, I wanted to use real tamarind rather than concentrated paste from a jar, so I bought a one-pound box. I only needed about 4 pods for the recipe, so I had a lot of tamarind on my hands. Quick - what could I possibly create that would use up the rest of the tamarind?
Not knowing how long homemade tamarind paste can be stored, I was reluctant to use my fruits simply for for that purpose, but I drew a blank on other recipes I could create. What could I do with my tamarind that would be consumed immediately and not linger in my fridge?
Oh, yeah - drinks! Drinks don't last long in the Bacon, Butter & Booze household. I did make tamarind paste (click here for instructions), which I watered down and used as a base for a my favorite summertime drink - margaritas, or in this case, Tama-Ritas! I added a little New England touch to the tamaritas using just a splash of blueberry syrup, which not only gave it a more complex flavor, but sweetened up what would otherwise be a pretty sour drink. These drinks may not be the most aesthetically pleasing cocktail out there, but boy, do they taste great!
Tama-Ritas
4 T. freshly made tamarind paste
1.5 c. cold water
2-3 oz. tequila (depends how strong you like your 'ritas)
splash triple sec
splash blueberry syrup (Stonewall Kitchen makes a good one)
kosher salt to rim glasses
Combine all ingredients except the salt in a cocktail shaker filled with ice. Shake vigorously for 30 seconds, then strain into 2 margarita glasses rimmed with salt.
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