A tropical, refreshing daiquiri riff from ace bartender Matthew Belanger with some intriguing savory/funky notes 🍹🍌😎 The caramelized sugar notes in the aged brandy combine with the funky red rice-fermented Batavia Arrack to create a sweet, yet funky base that works very nicely to highlight the ripe, brûléed banana notes from the liqueur. Fresh lime juice adds balancing acidity while a curry syrup and dash of Angostura add some savory spice notes that complement the other flavors beautifully. Lots of cool things going on here and the result is delicious! 1.5 oz Aged Brandy (Bertoux or Germain Robin are great US options; VSOP cognac or a nice Armagnac could also sub) .5 oz Batavia Arrack (Proto-Rum from Indonesia distilled from red rice and has some funky accents similar to miso) .75 oz Fresh Lime Juice .5 oz Banana Liqueur (Giffard or Tempus Fugit) .5 oz Madras Curry Syrup (add 1/2 Tsp madras/yellow curry powder to 1/4 C granulated sugar and 1/4 C water; stir on low heat until sugar has dissolved; pass through coffee filter to remove remaining curry particulate) 1 dash Angostura bitters Shake with ice and strain into a chilled coupe. Garnish with a lime wedge #weekendtiki