A bold, fruit-forward Sour riff with notes of berries and spice 🏝🍹🌶 The blend of overproof rye and bourbon results in a base with notes of caramelized sugar, vanilla, and baking spice that complements the deep sweetness of the blackberries (muddled fresh and the Creme de mure) and the bright, tart lemon juice helps balance the drink. Splashes of Campari and ancho chile liqueur add complementary touches of spice and bittersweet flavor that combine with the allspice and ginger notes in the bitters to lend depth. A float of overproof Jamaican rum gives punches up the fruity aroma while adding some funky depth Muddle 3-5 fresh blackberries in .25 oz Ancho Reyes ancho chile liqueur Add: 1.5 oz Overproof Rye (Pikesville, Whistle Pig Boss Hog, etc) .5 oz Bourbon (Buffalo Trace or Elijah Craig work well here) .75 oz Fresh Lemon Juice .5 oz Blackberry Liqueur (Giffard Creme de Mure, Leopold Brothers, etc) Tsp Campari 1 dash Bittercube Jamaican Bitters #1 (allspice and ginger notes) Shake with ice and double strain into a chilled double rocks glass with a large ice cube. Float 1 Tsp Overproof Jamaican Rum (Rum Fire, Wray & Nephew, Smith & Cross, etc). Garnish with a fresh blackberry #weekendtiki #drinkswithargyle