Agua de Tamarindo AND Margarita

Tamarind is tart, sweet, and earthy, and in the northern US, it is also relatively unknown.  However, in the winter when sandy beaches call and fresh fruit is short on supply, it is worth the effort to find and prepare into an agua fresca or a margarita. Tamarind pairs especially well with Castillo del Sol Orchard honey because of its richness; the earthy, silky sweetness of the tamarind is mirrored in the molasses and mango tones of the honey. 


For the concentrate:
2 cup shelled and deveined tamarind pods
2 cups water
½ cup El Castillo del Sol Orchard Honey

To complete the agua fresca:

Add tamarind pods and water to a saucepan and bring to a simmer.  Cook for 15-20 minutes, until the tamarind is very soft and melting.  Do not let the mixture dry out; add more water if necessary. Press mixture through a sieve to remove the seeds and leftover pith.  Add the honey while still warm and mix until completely dissolved.  The concentrate should be pourable but thick; add more water if necessary to make about 1 ½ cups total.

To make the agua, add lots of ice to a tall glass. Pour in equal parts water and the tamarind puree, or to taste.


3 parts agua de tamarindo concentrate
2 parts tequila
1 part lime juice
1 part orange liqueur
For the rim: chili-lime salt

Mix all ingredients in a shaker with a lot of ice; shake until frothy.  Pour over chili-lined glasses filled with more ice.


*We like Sauza Hornitos Resposado to pair with tamarind and orchard honey for it’s creaminess and slightly woodsy flavor.  Combier Orange Liquuer works especially well in this drink because of its extra-bright orange flavor.  For the chili-lime salt, we recommend Rancho Gordo’s Stardust; it is very fresh, a little sweet, and adds the right touch of chili.