Tamarind Rum Punch

The Chef
Daniel Del Vecchio and Chuck Simeone, Spice Market

Servings
Serves 1

Ingredients
1 1⁄2 ounces Ron Zacapa Centenario 23-year-old rum
2 1⁄2 ounces tamarind nectar
Garnish: Maraschino cherry

Cooking Instructions
Fill a highball glass with ice, add the rum and tamarind nectar, and stir. Garnish with cherry.

Photograph by Lendon Flanagan.