A refreshing highball that was slightly modified from a previous menu at SF’s top-notch Trick Dog that is great as the weather warms up 🌶🍓 The slight tropical fruit and molasses notes in the rum provide a versatile base that is accented by strawberry, ancho chili spice, tart lime, bittersweet Campari, and a bit of vanilla and black pepper from the bitters. The addition of soda water adds a refreshing effervescence 2 oz Blended Lightly Aged Rum (Diplomatico Planas, Plantation 3 Star, etc) .5 oz Ancho Reyes Ancho Chili Liqueur .25 oz Campari (or other red, bittersweet Aperitivo of choice; Cappelletti could be a good sub) .25 oz Strawberry Liqueur (Giffard; could also probably sub 2 fresh, hulled strawberries muddled in .25 oz simple syrup) .75 oz Fresh Lime Juice 1 dash Rhubarb Bitters (Crude, Fee Brothers, etc) 1 dash Bitter End Chesapeake Bay Bitters Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 1.5 oz Club Soda. Garnish with a lime wheel