Tom Yummy Margarita Recipe

Combine and dissolve

In a small bowl, stir together 1 tbsp tamarind paste and 2 oz hot water until smooth. Strain if necessary to remove fibers.

Sweeten

Stir in 1 tbsp granulated sugar until fully dissolved. Allow syrup to cool to room temperature. Makes roughly 1.5–2 oz syrup. Use 0.5 oz for one cocktail; refrigerate leftover syrup up to 2 weeks.

In a cocktail shaker or mixing glass, add the sliced fresh ginger, chopped/smashed lemongrass (white part), torn kaffir lime leaf, and half of the split Thai chili (reserve the other half for garnish or extra heat). Muddle gently 8–10 times to release essential oils and aromas—do not pulverize into paste.

Add 2 oz blanco tequila, 1 oz fresh lime juice, 0.5 oz tamarind syrup, and 0.5 oz coconut water to the shaker with the muddled aromatics.

Add a generous scoop of ice (about 1 cup) to the shaker, secure the lid, and shake vigorously for 12–15 seconds until the shaker is very cold. The shaking extracts more flavor from the aromatics and chills the drink.

Prepare the glass: moisten the rim of a rocks or coupe glass with a lime wedge. On a small plate combine 1 tsp coarse sea salt and 1 tsp toasted shredded coconut. Dip the glass rim into the mixture to coat evenly.

Double-strain the cocktail through a fine mesh strainer into the prepared glass over fresh ice (or serve neat in a chilled coupe). Double-straining removes ginger/lemongrass fibers and chili seeds for a clean sip.

Float the reserved half Thai chili on top for a visual and aromatic hit; optionally smear a thin lemongrass ribbon along the inside of the glass and twist a lime wheel on the rim.

Optional: If you want a brighter lemongrass aroma, clap the torn kaffir lime leaf between your palms and tuck it into the drink as an extra garnish.

Serve immediately. Warn guests that the cocktail has a gentle heat from the Thai chili; for less heat, remove seeds before muddling or omit the chili.