Then Monica introduced me to the tamarita - an Indian-inspired margarita with plenty of its own spice. Sour mix, tequila, and triple sec were already familiar ingredients, but I had never heard of tamarind date chutney and had no idea what a tamarind tasted like - or even what it was. So I hit the Internet, where I learned it is a fruit from a tropical tree. In chutney, it was accompanied by vinegar, sugar, and spices.
Monica assured me I could find a bottle of the chutney at any Indian grocery store, which I did, and the experiment began. About five minutes after I'd assembled my ingredients, I was hooked on a third version of margarita and made the tamarita again on the following night. Simultaneously sweet, spicy, and refreshing, it was a perfect drink to sip on a hot and steamy Kansas night and one that I plan to make many, many more times. *Here's the recipe:
Ice as needed
1 1/2 ounces (3 tablespoons) tequila (such as Cuervo Gold)
1 ounce (2 tablespoons) triple sec
1/2 ounce (1 tablespoon) store-bought tamarind-date chutney (see note)
1 1/2 ounces (3 tablespoons) sour mix
Lemon wedge for garnish
Note: Please do not use tamarind extract, tamarind paste or fresh tamarind juice in this recipe; it will not give you the right taste. The tamarind-date chutney has just the right mix of surgar and spice to really play up the taste of the tamarind.
*VOE - The tamarita pictured is the basic recipe, doubled. I also used Cuervo Silver because I had some on hand.