A fun, tropical daiquiri variation (slightly hacked) from Paul McGee of Lost Lake The banana and coconut flavors are balanced by the brightness of lime and a trio of rums that bring funkiness, tropical aroma, and vanilla/spice notes. My hacked version subs a vanilla-forward rum with bitters that bring allspice, clove, cinnamon, and ginger notes in place of spiced rum 1 oz Blended Jamaican Rum (Appleton Signature is a good call) .5 oz Spiced Rum (Chairman’s Reserve would be good) or vanilla-forward rum (Ron Zacapa or Angostura 1919 would be the call)* .5 oz Overproof Rum (Rum Fire, Smith & Cross, Wray & Nephew) .75 oz Fresh Lime Juice .25 oz Banana Liqueur (Giffard) .25 oz Coconut Liqueur (Kalani) 1 dash Bitter Truth Jerry Thomas’ Own Decanter Bitters (clove and allspice)* 1 dash Bittermens Elemakule Tiki Bitters (cinnamon and ginger)* Shake with ice, strain into chilled double rocks glass. Garnish with a banana dolphin (take stem half of banana, cut stem and 2 inches into flesh for mouth, add cloves above slit for eyes, insert nutmeg or brandied cherry in mouth) *used in place of spiced rum; omit if using that #weekendtiki