A nuanced, spiced Daiquiri riff from Jarred Weigand that expertly layers spice and citrus notes 🍹🍍 The juniper and other botanical notes in the gin combine with the cinnamon bark syrup and the bittersweet/spice notes in the Fernet to create a complex base that works really nicely with the tropical citrus flavors from the pineapple and lime juice while a splash of orgeat adds a touch of nutty richness that helps bridge the flavors 2 oz Gin (Citrus friendly gin like Fords, Plymouth, or Four Pillars is nice here) .5 oz Fresh Pineapple Juice .5 oz Fresh Lime Juice .25 oz Orgeat (Almond syrup most commonly used in a Mai Tai; Small Hand Foods makes a nice bottle) .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast on medium-low heat until fragrant; add 1/2 C each granulated sugar and water; stir until sugar has dissolved; turn heat to low and simmer 5 minutes before straining) Tsp Fernet (Contratto Fernet is my favorite for its more nuanced spice and cocoa notes but Fernet Branca will work as well) Shake with ice and strain into a chilled coupe. Garnish with a lime wheel #happyholidays