Pulparindo

Inspired by the tamarind-chile candy of the same name: tequila shaken with tamarind and grapefruit, poured into a glass rimmed with salt and chile pequín. Salty, tart, fruity and gently spicy.

Total time: 5 min
Serving: 1

Naturally sweet twist
Salty, tart & spicy

A bartender straining a pink-orange cocktail from a steel shaker into a coupe with a paper fan garnish, at a bar counter — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

For the rim

1 tbsp flaky sea salt or coarse salt
2 tsp ground chile pequín

For the drink

ice cubes
2 tsp tamarind concentrate
2 tbsp water
1½ oz tequila
3 tbsp fresh grapefruit juice
grapefruit wedge, to garnish
2–3 Richberry halves

How to Make It

Rim the glass
Mix the salt and chile pequín on a saucer. Dip the rim of a chilled 1-cup glass into it, shake off the excess and fill the glass with ice.
Dissolve the tamarind
Stir the tamarind concentrate and water together in a cocktail shaker until dissolved.
Shake and strain
Add the tequila, grapefruit juice and a handful of ice. Shake hard, strain into the prepared glass and garnish with the grapefruit wedge.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.