1 1⁄2 oz Cachaça
3⁄4 oz Dry vermouth
1 oz Grapefruit juice (Ruby Red)
3⁄4 oz Tamarind syrup
1⁄4 oz Lavender syrup
Shake all ingredients with ice and strain into a frozen coupe glass.
I prefer cachaca, and this will work well with rum.
I was in my local grocery, The MarketPlace, and discovered something entirely new to me: tamarind syrup.