Post #706829 by tikilongbeach on Wed, Feb 5, 2014 10:52 AM

The recipe was in the Los Angeles Times.
Bitter End products can be ordered online. http://www.bitterendbitters.com/retailers.php
St. Vincent's might only be available for purchase from Bar Keeper in Los Angeles.
http://stvincentsyrups.com/index.php

1 1/2 ounces dark rum, preferably Goslings Black Seal
1/2 ounce Jamaican rum, preferably Smith & Cross
3/4 ounce pineapple juice
1/2 ounce lime juice
1/2 ounce tamarind syrup, preferably St. Vincent's
4 to 5 drops bitters, preferably the Bitter End Mexican Mole
Lime wheel and pineapple leaf, garnish

In a cocktail shaker filled with ice, combine the rums with the pineapple juice, lime juice, tamarind syrup and bitters. Shake well, then strain over an ice-filled Collins glass. Garnish with a lime wheel and pineapple leaf.