Deadhead Rum 1.5 oz
Gran marnier .5 oz
Fresh lemon juice .5 oz
Honey* .5 oz
Tamarind chili syrup** .5 oz
*Honey needs to be diluted, one part honey to one part warm water. Shake until diluted.
**Tamarind chili syrup is:
Tamarind pulp, which can be purchase as most latin grocery stores.
We have Vallarta markets close to the bar and I use stuff from there that’s frozen. Dilute it with water according to the package instructions, and heat.
Shake and serve with a lemon or orange, mint would be nice, and a cherry, or whatever looks fancy.