At Jalisco, Wilson Porras is on a mission to bring good margaritas to Brixton. Too often tequila in this country is seen as something to be forced down disguised with salt and lemon, but mixed well it is to be savoured and enjoyed. Combined here with the tang of tamarind, these margaritas are very moreish and easy to make. They will change your mind on tequila!
Use tamarind pulp for the best flavour here. Wilson also uses silver tequila – tequila that has been distilled twice – making it smoother and cleaner to drink in this tamarind margarita.
For the tamarind syrup:
- 40g tamarind pulp
- 100g sugar
- 500ml water
Break up the tamarind pulp and put in a pan with the sugar and the water. Heat gently for 30 minutes then strain it all though a sieve, pushing the pulp with a spoon. Retain the dark syrup and throw the debris in the sieve away. Chill the syrup until needed. It will keep for several weeks.
For the margarita:
- 50ml tamarind syrup
- 35ml tequila
- 20ml Triple Sec
Before you shake the margarita, pour a small amount of the tamarind syrup on a saucer. Pour some granulated sugar onto another saucer. Dip the rim of your glass into the saucer of syrup and then into the sugar.
Fill a cocktail shaker with ice and pour the tequila, Triple Sec and tamarind syrup over it. Shake well to mix and chill, and strain.
Serve in the sugar-rimmed glass over plenty of ice.
Buy Recipes from Brixton Village by Miss South & The Traders of Brixton Village here.
Photo by Colin Hampden-White.