This is a tamarind candy cocktail. Sweet, sour, and lip-smackingly good. The sweetness of the rum and honey syrup complements the tamarind juice (prepared like what you would use to make sinigang the old school way).


  • 45 ml Don Papa Rum
  • 30 ml tamarind juice
  • 15 ml honey syrup


  1. Dip glass rim in tamarind juice.
  2. Rim glass with salt and brown sugar and set aside.
  3. Pour ingredients into shaker.
  4. Add ice and shake.
  5. Strain into salt and brown sugar-rimmed glass.
  6. Garnish with tamarind leaves.

How to make tamarind juice:

  1. Wash fresh tamarind fruits.
  2. In a pot, bring two cups of water to boil and pour in one cup of the washed tamarind fruits.
  3. When tamarind fruit becomes soft, turn off the stove.
  4. Strain the tamarind and mash the fruits with a spoon to juice out all the flavors.
  5. Combine the strained juice and the boiled liquid in the pot and let it cool.

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