A refreshing, slightly bittersweet take on a sour/daiquiri from NYC’s excellent Pouring Ribbons (this recipe slightly tweaked for ingredients on hand) The tropical esters and molasses notes in the rum work with the oak and fruit notes in the Overproof brandy to provide a flavorful base while the blood orange-infused coffee-liqueur combines with the fortified wine to give a slightly bittersweet note to the drink. The lime adds tart, bright flavor while the orgeat rounds out the drink and provides a hint of almond 1 oz Blended Aged Trinidadian Rum* (Scarlet Ibis) .5 oz Blended Aged Jamaican Rum* (Worthy Park 10, Appleton Reserve, etc) 1 oz Overproof Brandy (Sacred Bond, Copper & Kings Butchertown, etc) 1 oz Fresh Lime Juice .5 oz Madeira (fortified wine from Portugal, popular in colonial-era US and in the South) .25 oz Coffee-Blood Orange Syrup (Fat Tsp Coffee Liqueur, scant teaspoon blood orange juice, blood orange zest from 1/4 orange) Teaspoon Orgeat (Almond and orange flower water based syrup; Small Hand Foods) 1 dash Aromatic Bitters of Choice (Angostura, Abbott’s, etc) Shake with ice and strain into a chilled double rocks glass with crushed ice. No garnish (though paper umbrella works) *If you can find Denizen 8 yr rum, can just use 1.5 oz of this blend of Trini and Jamaican runs in place of two listed here