• 1 1/2 oz DeadHead rum
• 1/2 oz Gran Marnier
• 1/2 oz honey*
• 1/2 oz tamarind chili syrup**
• 1/2 oz fresh lemon juice
*Honey needs to be diluted, one part honey to one-part warm water. Shake until diluted.
**Tamarind chili syrup is:
Tamarind pulp diluted with water according to the package instructions, and heat. Once it starts to boil add 1/2 cup sugar to every cup of water used and 2 dried chilies de arbol, broken or cut into pieces, for each cup of water. Let this simmer for 10-15 min until you notice the mixture getting thicker. Strain out the solids and its done!
Shake and serve with a lemon or orange, mint would be nice, and a cherry.
The special drink recipe from The Tonga Hut in Hollywood matches Deadhead Rum and Grand Marnier against tamarind chili syrup that’s sure to pin your tongue to the mat. In a good way.
By Marie King, The Tonga Hut, Hollywood
