2 parts Tamarind Syrup
1 part White Overproof Rum (I used Wray & Nephew)
1 part Vanilla Vodka (I used Absolut Vanilla)
3 part Club soda
1 cup Tamarind Balls (pre-made balls or use tamarind & sugar)
1 cup water
1 cup water
Simmer equal parts of tamarind, sugar and water in a pot over low heat for 1–2 minutes. Adjust sugar and tamarind to taste; adding more of each if you want a thicker, sweeter, or tarter syrup. Stir gently and simmer for another 1–2 minutes, or until the sugar has completely dissolved. Remove from heat, remove tamarind seeds and let the mixture cool. Funnel the syrup into a glass bottle or jar, cover and shake well. Refrigerate for up to 2 weeks.
Take a lighter or creme brûlée torch and light a cinnamon stick until it begins to smoke. Place stick while lit in the glass, cover glass with a plate and turn glass upside down (mouth of the glass resting on the plate, smoke filling the glass with base of the pointing upward).
Place ice and other ingredients in a mixing glass or shaker and stir! Turn glass over and pour contents into the glass. Serve immediately so your guest can experience the combination of the flavors along with the cinnamon smoke.