2teaspoonsagave syrupor maple syrup, simple syrup, or sugar cane syrup
4large ice cubes
Instructions
To make the Tamarind Syrup
Combine the tamarind paste and water in a pot and bring to a boil, stirring with a whisk. Immediately turn off heat, cover, and let sit for 30 minutes on the counter.
Stir and strain the mixture into a bowl, discarding any solids. Let cool to room temperature.
To make the Tamarind Margarita
Mix Tajin Seasoning with the Himalayan sea salt and place on a small flat plate. Prepare two coupe glasses by running the edge of half a lime against the edges. Gently press the edges of the glasses into the salt mixture, and refrigerate the glasses.
Combine the tamarind syrup, Blanco tequila, triple sec, maple syrup, and ice cubes in a cocktail shaker.
Shake and pour into the glasses with salted rims. Serve.
Notes
Make the tamarind syrup far enough ahead of time so that it has time to cool before you need it.