A refreshing, elegant summer-appropriate Daiquiri riff with strawberry, guava, and subtle spices 🍓 Floral Bolivian brandy infused with fruit and spice forward Rooibos tea combines with the spice and botanical notes in the aquavit and gin to create a floral, yet complex base that works as a great counterpoint to the fruit notes from the strawberry and guava syrup. Addition of fresh lemon juice brightens the drink while adding needed acidity. The cinnamon syrup adds a hint of spice that complements the tea and the hibiscus notes in the bitters help tie in the fruit and floral notes Muddle 1 large (or 3 small) strawberries in .25 oz guava syrup (take 1/4 cup of cubed guava paste and 1/2 C each granulated sugar and water and simmer on medium-low heat until paste has incorporated and sugar has dissolved) Add: 1 oz Rooibos tea-infused Singani 63 (a floral Bolivian brandy; Pisco could probably sub. Add 1/2 tsp loose Rooibos tea to 2 oz brandy and infuse for 45 minutes with occasional stirring before straining out the tea) .5 oz Unaged Aquavit (Krogstad probably works; pictured bottle is an infused bottle from a Danish distillery kindly gifted by friends that is excellent here) .5 oz Gin (Plymouth, Four Pillars, St George Botanivore are all nice options) .75 oz Fresh Lemon Juice .25 oz Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast on medium-low heat until fragrant; add 1/2 C each granulated sugar and water and stir until sugar has dissolved and mixture is near boil; turn heat to low and simmer 5 minutes before straining) 1 dash Bittercube Jamaican Bitters #2 Shake with ice and double strain into a chilled coupe. Garnish with a strawberry