A Daiquiri variation featuring an intriguing blend of the forest and tropics from Chicago’s Scofflaw The notes of Douglas fir, laurel and sage in the gin are brightened by tropical pineapple and tart lime while the falernum and bitters add some spice 2 oz Gin (pine/botanical forward gin like St George Terroir works best) 1 oz Fresh Lime Juice .5 oz Pineapple Liqueur (Giffard; can also use Pineapple Gomme Syrup; if use fresh pineapple juice; use .5 oz and cut lime in half while adding more Falernum) .25 oz Falernum (John D Taylor’s, Brovo, etc) 2 dashes Bitter End Chesapeake Bay Bitters Shake with ice and strain into a chilled coupe. No garnish