A daiquiri/Sour riff meant to accentuate the exquisitely pleasant flavor of a ripe pluot (Flavor Queen to be precise) The chamomile-infused rye and Japanese grain whisky provide a soft base with notes of vanilla custard, and floral apple that works well with the ripe stone fruit while not overpowering the pluot. The guava and apple notes from the infused apple brandy, the vanilla notes in the liqueur, and the soft white wine notes in the Blanc vermouth all work harmoniously with these flavors. The lime adds a bit of needed acidity and the Ume bitters boost the tart plum notes in the pluot skin. A delightful, layered summertime sipper! Muddle 3 slices of ripe pluot (Flavor Queen is best; Dapple Dandy or Flavor Supreme can sub) in .25 oz Vanilla Syrup or Liqueur (Giffard or Licor 43 of the latter) Add: 1 oz Chamomile-Infused Rye Whiskey (softer rye like Old Overholt works best; 1/4 C loose chamomile per 1L bottle; scales up or down; infuse at room temp for 90-120 minutes with occasional stirring before straining) .5 oz Grain Whisky (Nikka Coffey Grain is best, feel free to sub a quality Scottish grain (vs malt) whisky too) .5 oz Guava-infused Bonded Apple Brandy (chop 1-2 oz guava paste into small chunks and infuse into 4 oz Laird’s Bonded Apple Brandy for two days at room temp (occasional agitation) before straining .5 oz Blanc/Bianco Vermouth (Dolin, Bordiga, Carpano, etc) .5 oz Fresh Lime Juice 1 dash Miracle Mile Ume Bitters Shake with ice and double strain into a chilled coupe. Garnish with a slice of pluot