1 1/2 ounces dark rum, preferably Goslings Black Seal 1/2 ounce Jamaican rum, preferably Smith & Cross 3/4 ounce pineapple juice 1/2 ounce lime juice 1/2 ounce tamarind syrup, preferably St. Vincent's 4 to 5 drops bitters, preferably the Bitter End Mexican Mole Lime wheel and pineapple leaf, garnish

Step 1 In a cocktail shaker filled with ice, combine the rums with the pineapple juice, lime juice, tamarind syrup and bitters. Shake well, then strain over an ice-filled Collins glass. Garnish with a lime wheel and pineapple leaf.

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