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Tamarita

The Washington Post, April 22, 2009
  • Cuisine: Indian
  • Course: Beverage
  • Features: Fast

Summary:

Tamarind and tequila make a fine match in this recipe, which was developed by K.N. Vinod, chef-owner of Indique Heights in Chevy Chase. (And this gives you another way to use the smooth tamarind-date chutney that might have been purchased to make Peanut Tikkis or Tamarind-Glazed Honey Shrimp (see related recipes).

1 serving

Ingredients:

  • Ice
  • 1 1/2 ounces tequila, such as Cuervo Gold
  • 1 ounce triple sec
  • 1 1/2 tablespoons store-bought tamarind-date chutney
  • 1 1/2 ounces store-bought or homemade sour mix (see NOTE)
  • Lemon wedge or slice, for garnish

Directions:

Fill a Collins glass with ice. Add the tequila, triple sec, chutney and sour mix; stir well. Garnish with a lemon wedge or slice of lemon.

NOTE: To make sour mix, combine 1 1/2 cups sugar and 1 cup water in a small saucepan over high heat. Bring to a boil, stirring until the sugar has dissolved, then reduce the heat to medium and cook for 5 minutes. Add 1/2 cup lemon or lime juice and mix well. Remove from the heat. Let cool to room temperature before serving or storing.

Recipe Source:

Adapted from "Modern Spice," by Monica Bhide (Simon and Schuster, 2009).

Tested by Monica Bhide for The Washington Post.
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(Jonathan Ernst for The Washington Post)
Nutrition Facts
Information per serving
Calories: 252
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 460mg19
Total Carbohydrates: 27g 9
Dietary Fiber: 1g 4
Sugar: 24g
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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