Other Cocktails/

Mexican Snakebite with Tamarind

"La Culebra"

Click on the link below for directions on making the tamarind pulp from fresh pods.  You'll find the frozen tamarind pulp in Mexican or ethnic grocery stores.

Recipe from Season 7, Mexico—One Plate at a Time

Servings: 812-ounce drinks


  • 2cups tamarind pulp (fresh or frozen)
  • 3 1/2cups ice-cold apple cider, preferably fresh-squeezed and unpasteurized
  • 412-ounce ice-cold, full-flavored Mexican beers (my preference is for Negra Modelo)



In a blender, combine the tamarind and half of the cider. Blend to thoroughly combine. Pour into a pitcher and stir in the remaining cider. Cover and refrigerate until you’re ready to serve.

When that moment comes, measure 2/3 cup of the apple cider mixture into 8 tall glasses, then slowly top off each one with half a cold beer. Serve right away.


  1. do you mix the tamarind pulp with water? i recall watching him make this at a seminar and he added water to the pulp.

  2. I bought fresh tamarind in pods from my grocery store and in order to get the pulp from the pods, I first removed the outer pods and fibers and then I mixed the cider with the tamarind in a bowl and massaged the pods until all the paste was loosened from the seeds. Then I strained the mixture.thoughtall was good until I went to slowly pour the beer in the glass. After just an ounce or two of beer the glass foamed over the edge and when the liquid settled there was about 4 inches of stable foam that would not dissipate. Any idea what went wrong here? Perhaps too much tamarind?

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