Spiced Tamarind Buck

Similar to a tamarind-based mojito, but with an extra kick.
3 spg Mint (divided)
14 oz Falernum, Velvet Falernum
34 oz Triple sec, Cointreau
1 12 oz Rhum Agricole (Lemba - Unaged)
2 ds Bitters (Portland Bitters Project - Super Spice)
12 oz Lime juice
2 oz Ginger beer, Fever Tree
2 oz Club soda
12 oz Tamarind
Instructions
Muddle 2 sprigs (4 leaves) mint in mixing tin with Falernum and Cointreau. Add rum, lime juice, bitters, then shake. Strain into glass over a large cube. Top with ginger beer. Garnish with remaining mint sprig..
Notes
If you don't have Super Spice bitters, try Bittermens Tiki or anything with a cinnamon note. Alternative is to add a pinch of ground cinnamon prior to shaking (I didn't have any, so I used the bitters in its place). Could also use a whole lime and muddle with the mint as in a traditional mojito preparation; I already had fresh squeezed lime ready so I used that instead. Could use regular simple or another sweet liqueur in place of the falernum, but I think it adds a great spicy note if you have it. And, of course, any regular rum can always sub for the rhum agricole To make the tamarind puree, dissolve a small piece of brick tamarind in enough hot water, let it soften for a few minutes, then strain to remove seeds/fiber. Or use a small amount (1/2 tsp?) of tamarind paste. The drink would probably work with reposado or anejo rum as the base spirit.
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