Drink This Now: Tamarind Margarita at Cull & Pistol

It’s always a good time for a margarita and there is one at NYC’s Cull & Pistol that should be on your must-sip list: the Tamarind Margarita. Made with a delicious blend of Curamia tequila, orange liqueur, fresh lime juice and housemate honey-tamarind paste, the tasty tipple is served on the rocks with a chili salt rim and garnished with a lime wheel.

“This great spin on the traditional margarita allows for the tequila to shine through while creating a perfect balancing act between its ingredients,” says Dafna Mizrahi, Curamia Tequila co-founder. “The orange liqueur and honey-tamarind paste, which provides a sweet and sour tangy/tart flavor, works well is nicely balanced by the lime and tequila creating a margarita that is different and with a very unique flavor profile.”

The drink — created by Cull & Pistol’s Ashman Predhan — is a great compliment to the seasonal seafood menu at the Michelin-acclaimed restaurant, located at NYC’s buzzy Chelsea Market.

Tamarind Margarita recipe + preparation

  • 2 oz. Curamia Tequila
  • .5 oz J.M Schrubb Liqueur D’Orange
  • 1 oz housemade honey-tamarind paste
  • .5 oz fresh pressed lime juice
  • Chili-Salt rim and lime wheel

Rim half of a rocks glass with the Chili-Salt mixture using a fresh lime.  Combine all ingredients in a large shaker tin starting with the tequila and moving down the list.  Add ice and shake vigorously.  Strain over fresh ice in your rimmed rocks glass.  Top with a lime wheel.

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