Tamarind Lime Rum Rickey
Tart tamarind, fresh lime, and rum make a brisk, bubbly rickey with a citrusy snap.
Prep: 8 · Cook: · Total: 8 · Serves: 1 · Difficulty: Easy · Rating: 4.8/5 (88 reviews)
INSPIRED BY
Inspired by the tart fruit highballs served at tropical roadside bars. The tamarind, lime, and salt balance is an original Tastelicious build.
Story
Theo likes a highball that wakes up the whole table. Tamarind brings a tangy jolt, lime keeps it pointed, and the bubbles make every sip feel like a clean getaway. Shake it cold, top it high, and do not let the garnish distract you from the first drink.
By Theo
Ingredients
- 2 ounces white rum
- 1 tablespoon tamarind concentrate
- 3/4 ounce fresh lime juice
- 1/2 ounce simple syrup
- 1 pinch fine sea salt
- 3 ounces chilled club soda
- 1 cup ice
- 1 lime wheel
Instructions
- Add the tamarind concentrate, lime juice, simple syrup, and sea salt to a shaker and stir until smooth.
- Pour in the rum and fill the shaker with ice.
- Shake hard for 8 seconds until the mixture is cold and the tamarind is fully blended.
- Strain into an ice-filled highball glass.
- Top slowly with club soda and give the drink one gentle lift with a bar spoon.
- Garnish with a lime wheel and serve while the bubbles are lively.
Chef Tips
- Stir the tamarind concentrate first so no thick streaks cling to the shaker.
- Use a light hand with the simple syrup, since tamarind concentrates vary in sweetness.
- For a smoky variation, use a split pour of white rum and mezcal.
- Chill the club soda before starting so the finished drink stays crisp.
Cook's Notes
- Use tamarind concentrate, not a ready-to-drink sweet tamarind beverage.
- Taste before adding extra syrup because brands vary in tartness.
- Add the soda after straining so the drink stays lively.