A juicy, refreshing Daiquiri riff with some under the radar Mexican ingredients from Chicago’s delightful Bar Sotano The tropical, floral sweetness of the guava paste works very well with the Oaxacan sugarcane rum (aguardiente) which also lends some subtle anise and funk. The bourbon and Licor 43 bring notes of vanilla and baking spice and the splash of banana liqueur also complements the tropical and funky flavors. The lime adds tartness and brightness while the Angostura brings some allspice and clove notes Muddle a barspoon of guava paste (Goya works great in drinks, baked goods, with cheese) in .25 oz Vanilla syrup or liqueur (Licor 43 or Giffard for the latter) Add: 1.5 oz Mexican Sugarcane Rum/Aguardiente (Paranubes is a great bottle; closest sub is probably a nice unaged rhum agricole) .5 oz Bourbon (Elijah Craig, McKenna Bonded, etc) .75 oz Fresh Lime Juice .25 oz Banana Liqueur (Giffard, Tempus Fugit) 1 dash Angostura Bitters Shake with ice and strain into a chilled double rocks glass with a few ice cubes. No garnish PS: Sorry for the gap, was on brief vacation and away from my bar