Recipe: Personal Day

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.

I saw that and thought it looked pretty good. But I don't have any tamarind syrup and not sure I really want to get some for just one drink. If you make it, give us a report

I bet you could make tamarind syrup from canned tamarind nectar available in Hispanic markets. Mix equal parts nectar and sugar, heat until sugar disolves, strain thru a coffee filter if desired?

Edit - spelling

When you hurry through life, you just get to the end faster.
Pirate Ship Tree House

[ Edited by: MadDogMike 2014-02-07 13:13 ]

You know, you're right. And I actually do have tamarind nectar. Maybe this weekend....

what do the bitter end Mex. bitters taste like? a blend of hot sauce and chocolate perhaps?