Wilson 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 which is tequila that has been distilled twice and is smoother and cleaner to drink.
Break up the tamarind pulp and put it in a pan with the sugar and the water. Heat gently for 30 minutes and 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.
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.
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