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87% would make again

Blue Piñata

Tasty Team

Total Time

15 minutes

15 min

Prep Time

10 minutes

10 min

Cook Time

5 minutes

5 min

Total Time

15 minutes

15 min

Prep Time

10 minutes

10 min

Cook Time

5 minutes

5 min

Ingredients

for 1 serving

Tamarind Syrup

  • 1 cup water (240 mL)
  • 1 cup tamarind pulp (225 g)
  • 1 cup granulated sugar (200 g)

Cocktail

  • 1 oz tamarind syrup (30 g), plus more for dipping
  • ¾ oz fresh lime juice (30 mL)
  • 1 ¾ oz pineapple infused rum (50 mL)
  • ½ oz pineapple juice (15 mL)
  • 1 oz blue curaçao (30 mL)
  • 1 cup crushed ice (140 g)
  • ¾ oz aquafaba (25 mL), (canned chickpea liquid)
  • ¼ cup rainbow sugar (50 g), for garnish
  • 2 dashes angostura bitters
  • 1 pineapple leaf, for garnish
  • 1 dehydrated pineapple wheel, for garnish
  • 1 orange peel, for garnish

Preparation

  1. Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3–5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
  2. Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
  3. Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
  4. Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
  5. Enjoy!

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