Mathilda’s Tree

Tamarind syrup and juice form the base of this cocktail. Deep brown in color, tamarind’s flavor hints of sour prune and orange. The tamarind tree with its flavorful pods, is native to tropical Africa and had already spread to India by prehistoric times. Spanish and Portuguese explorers brought tamarind to the Caribbean and Latin America, where the fleshy pulp is combined with water to make a refreshing juice, sodas, and paletas (frozen fruit pops). The sweet and hot tamarind candy used as a garnish is often made at home and sold at small corner bodegas.


  • 100 ml tamarind juice [3 ounces plus 1 teaspoon]
  • 50 ml Bodegas Papiamento Rum [1½ ounces plus 1 teaspoon]
  • 20 ml lime juice [½ ounce plus 1 teaspoon]
  • 20 ml tamarind syrup [½ ounce plus 1 teaspoon] orgeat syrup [2 teaspoons]


  • 10 ml Mint Sprig, edible flower, tamarind candy, for garnish


  • Jigger

  • Spoon bar

  • Mixed Glass

  • Gripper

  • Stamp


Combine all the ingredients in a cocktail shaker with the ice and shake vigorously to combine. Strain into a tall long drink glass or a Tiki mug with pebbled or crushed ice. Garnish with a mint sprig, edible flower, and/or a piece of tamarind candy.


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Our first 4 drink creations to get into the Island Culture.