A refreshing, slightly tropical daiquiri riff from Matthew Belanger during his time at Death & Co built for enjoying on a nice spring day 🥝🍈🍹 The unique sweet and tart notes of the kiwi (used in a syrup) work nicely with sugarcane and funk in the blend of rums and with the tart lime juice. The Blanc vermouth adds body and works with the cucumber and melon notes of the aloe liqueur to help bridge the rums and fruit notes. Delicious! 1 oz Lightly Aged Blended Rum (Foursquare’s Probitas has a nice hint of funk due to addition of some pot still rum but Cana Brava, Banks Five Island, El Dorado 3 yr, etc all work) .5 oz Unaged Agricole Rhum (Rhum JM, Neisson, La Favorite; notes of grassy sugarcane) .5 oz Overproof Lightly Aged Jamaican Rum (Wray & Nephew; Rum Fire; adds some funk) .75 oz Blanc Vermouth (Dolin) .75 oz Fresh Lime Juice .75 oz Kiwi Syrup (juice kiwi(s) and be sure to separate juice from pulp; mix with equal volume of granulated sugar and stir until dissolved) .25 oz Aloe Liqueur (Chareau; notes of cucumber and green melon) Shake with ice and strain into a chilled Collins glass with a few ice cubes. Garnish with a slice of kiwi and a swizzle stick