Ingredients
1
1 servings
- •1 cup water
- •1 cup tamarind pulp
- •1 cup granulated sugar
- •1 oz tamarind syrup, plus more for dipping
- •¾ oz fresh lime juice
- •1 ¾ oz pineapple infused rum
- •½ oz pineapple juice
- •1 oz blue curaçao
- •1 cup crushed ice
- •¾ oz aquafaba, (canned chickpea liquid)
- •¼ cup rainbow sugar, for garnish
- •2 dashes angostura bitters
- •1 pineapple leaf, for garnish
- •1 dehydrated pineapple wheel, for garnish
- •1 orange peel, for garnish
Instructions
- Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3–5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
- Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
- Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
- Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
- Enjoy!
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