• 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

deadhead rum cocktail lucha libre