Tamarindo Mescalitas: Happy Cinqo de Mayo!

IMG_7304If ever there was a holiday made for drinking it is Cinqo de Mayo.  I am drinking the above drink now so I need to type quickly before I can’t 😉

It’s a frozen Tamarindo Mescalitas which is just a Margarita made with Mescal.  I love the smokey, sour combination of the Mescal and the Tamarind, feel free to replace the Mescal with white tequila if you want.

Tamarindo Mescalito

Makes 2 cocktails.

In a bar blender add 2 cups of Ice.

Pour over the ice: 4 ounces of Mescal, 2 Ounces of Cointreau, 1 ounce each of Lime and Orange Juice, 1/2 cup of Tamarind fruit pulp (or here) and 2 Tablespoons of Amber Agave.

Blend until smooth.  Adjust to taste with more lime, agave or Tamarind.

Serve with a Lime slice in a glass rimmed with a mixture salt and Tajin (1:1 ratio).

Serve with Guacamole, Chips, Salsa and enjoy, just don’t enjoy too much or you might regret it 😉

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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