A bright, yet bittersweet riff on the Sour with notes of winter citrus, fennel, and rum 🍹🍊🍋 The blend of lightly aged Jamaican rum and unaged aquavit creates a light base with some funk and notes of fennel and star anise that pair nicely with the bright citrus notes from the grapefruit, blood orange, and sweet/tart kumquat. The grapefruit pith notes of the bittersweet Campari help bridge the citrus with the fennel notes while also giving some additional red color. Splashes of vanilla liqueur and Falernum add some complementary spice notes and round down the edges of the drink while the lime juice helps bridge the different citrus flavors 1 oz Lightly Aged Pot Still Jamaican Rum (Rum Bar, Worthy Park, etc) 1 oz Unaged Aquavit (Scandinavian spirit with herbal notes; Krogstad has nice notes of fennel that work well here) .75 oz Fresh Grapefruit Juice .25 oz Fresh Blood Orange Juice .25 oz Fresh Lime Juice .25 oz Kumquat cordial (thinly slice 1/4 C kumquats with peel on and let sit in 1/2 C granulated sugar for an hour; add 1/4 C water, 2 Tbsp fresh lime juice, 1.5 Tbsp fresh lemon juice and pulse in food processor or blender until kumquat slices are in small pieces; strain) .25 oz Vanilla Syrup or Liqueur (Giffard or Licor 43 for the latter .25 oz Falernum (rum-based liqueur from Barbados with clove and lime zest; John d Taylor) Shake with ice and strain into a chilled double rocks glass with a large ice cube that has had .5 oz Campari pre-poured into the bottom (makes a nice red color gradient). No additional garnish. Also nice with 1 oz of club soda splashed on top for a little effervescence #spoonforvday