A delicious daiquiri riff overflowing with tropical aromas from Ian Cargill of the venerable Zig Zag Cafe in Seattle The high ester Jamaican Rum overflows with pineapple and ripe fruit aromas that are boosted by the pineapple liqueur and balanced by the tartness of the fresh lime juice while the bitters bring a hint of allspice 2 oz Overproof Unaged Jamaican Rum (I split mine with my two favorites in the category at a ratio of 3 parts J Wray & Nephew to 1 part Rum Fire to add layers of flavor/aroma) .75 oz Fresh Lime Juice .25 oz Pineapple Liqueur (can sub pineapple gomme syrup; but up to .5 oz and cut the rich simple in that case) .25 oz Rich Simple Syrup (2:1) 2 dashes Aromatic Bitters of choice (Abbott’s, Angostura, Miracle Mile Forbidden work best in my opinion) Shake with ice and strain into a chilled coupe. Feel free to garnish with a lime wheel