A light, bright Daiquiri/Sour riff from Jillian Vose of NYC’s excellent Dead Rabbit that is great for the warmer weather The funky Haitian clarin and Agricole Rhum have a grassy, sugarcane flavor that works well with the floral and fruit notes of the lychee liqueur while the dry, light sherry works well with the base as well as the rhubarb, vanilla, and citrus. The bit of egg white provides a bit of body 1.5 oz Clairin (sugarcane based spirit from Haiti; best sub is probably Barbancourt White (an unaged Haitian rum) or using a full 2 oz unaged agricole) .5 oz Unaged Agricole Rhum (Rhum JM, Neisson, La Favorite, etc) .75 oz Manzanilla Sherry (Bodegas Yuste, Hidalgo, etc) .75 oz Fresh Lemon Juice .5 oz Lychee Liqueur (Giffard) .25 oz Simple Syrup (1:1) .25 oz Vanilla Liqueur (Licor 43, Giffard) Tsp Rhubarb Amaro (Zucca or Amaro Sfumato) 1 dash Rhubarb Bitters (Crude, Fee Bros, etc) 1/2 Tbsp Eggwhite Dry shake (no ice) for 15 seconds; add ice and shake an additional 15 seconds and strain into a chilled coupe. Garnish with expressed oil from lemon twist (discard twist)