maracaibo

2 oz Aged Jamaican Rum (1 1/2 oz Appleton Signature + 1/2 oz Smith & Cross)
1/2 oz Crème de Banane (Giffard)
1/4 oz Allspice Dram (Hamilton's)
3 oz Tamarind Nectar
1/2 oz Lemon Juice

Shake with ice, pour into a Highball glass, and garnish with a lemon wheel.
Two Fridays ago, I procured tamarind nectar to make a Jeff Beachbum Berry recipe that I had spotted in the 2010 edition of the Food & Wine: Cocktails book series. I was curious as to why a drink named perhaps after the Venezuelan city of Maracaibo would call for Jamaican rum, but I was lured in by the tamarind, banana, and allspice flavor backup. Once prepared, the Maracaibo donated a lemon aroma from the garnish along with caramel and rum funk notes from the drink underneath. Next, lemon and tamarind mingled on the sip, and the swallow proffered funky rum and banana flavors with an allspice and tamarind finish.