A spiced Daiquiri variation that is my interpretation the version from San Diego’s excellent Polite Provisions The deep molasses notes from the blackstrap rum combine with the nut and raisin notes in the oloroso sherry and tropical fruit notes from the pineapple and lime to produce a flavor reminiscent of an excellent maple-syrup drizzled trail mix or granola with a great aroma 1 oz Blackstrap Rum (molasses-forward rum; Cruzan makes a very good version at a nice price) 1 oz Oloroso Sherry (Spanish fortified wine with nut and raisin notes; drier than Pedro Ximenez or East India, but sweeter than amontillado) .75 oz Fresh Lime Juice .25 oz Pineapple Liqueur (Giffard; can also use .5 oz Fresh Pineapple Juice; cut lime to .5 oz if taking this route) .25 oz Rich Simple Syrup (2:1; bump up to .5 oz if using pineapple juice) 1 dash Jerry Thomas’s Own Decanter Bitters 1 dash Walnut or Pecan Bitters Shake with ice and strain into a chilled coupe. Garnish with an orange twist