A richly spiced daiquiri variation from Jeff “Beachbum” Berry for Smuggler’s Cove in SF The molasses and dark fruit notes in the dark rum are supplemented by notes of apple, cinnamon, and brown sugar with the lemon juice balancing the drink with needed acidity 1.5 oz Blended Lightly Aged Dark Rum (Coruba, Goslings, Meyers; to add some layered rum flavor, I like to make .5 oz of this portion tasty Overproof Rum for some notes of dark fruit and coffee) .5 oz Apple Brandy (Laird’s Bonded has the oomph to stand up to the dark rum) .75 oz Fresh Lemon Juice .25 oz Cinnamon Syrup (Crush 3-5 Cinnamon sticks and simmer in 1:1 water and granulated sugar for 5 minutes on low heat after sugar has dissolved) .25 oz Rich Simple Syrup (2:1 unrefined sugar (brown/turninado/demerara)) Shake with ice and strain into a chilled coupe. No garnish #weekendtiki