Black Daiquiri 1.000

Katherine Frey/The Washington Post

Spirits Aug 3, 2011

This drink, created by Lynnette Marrero of Drinks at 6, was one of Spirits columnist Jason Wilson's favorites at this year's Tales of the Cocktails conference. It was originally created with Zacapa rum, but other aged rums work well, too.

Servings: 1
  • Crushed ice
  • 1 1/2 ounces aged rum
  • 3/4 ounce tamarind syrup (see NOTES)
  • 3/4 ounce garam masala syrup (see NOTES)
  • Whole cloves, for garnish


Fill an old-fashioned or highball glass with crushed ice. Add the rum and syrups. Pack with more crushed ice, and swizzle until the glass frosts. Garnish with a few cloves and serve with a straw.

NOTES: To make tamarind syrup, combine 3 ounces of tamarind concentrate and 2 ounces of water; stir to mix well. Cover tightly, and refrigerate until chilled through.

To make garam masala syrup, combine 2 cups of brewed garam masala tea and 1 cup of sugar in a medium saucepan over medium heat, stirring until the sugar dissolves. Bring just to a slow boil, then reduce the heat to medium-low and cook for 5 minutes. Transfer to a heatproof container and let cool to room temperature. Cover tightly, and refrigerate until chilled through.

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Recipe Source

Adapted from Marrero of Drinks at 6, a cocktail consulting and catering firm in New York.

Tested by Jason Wilson and Michael Taylor.

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