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Tamarind Rum Punch
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Provided by: Mixologist Daniel Del Vecchio and Chuck Simeone
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Ingredients
1 1⁄2 ounces Ron Zacapa Centenario 23-year-old rum2 1⁄2 ounces tamarind nectar
Garnish: Maraschino cherry
Instructions
Fill a highball glass with ice, add the rum and tamarind nectar, and stir. Garnish with cherry. (Published 2004)Be the first person to write a review.
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