A fruit forward Daiquiri riff from The Esquire Tavern in San Antonio that also has intriguing tart and bittersweet notes The blend of pineapple and aged rums creates a foundation with tropical fruit and molasses notes while the raspberry syrup and lime juice add tart flavors to counterbalance and the splash of rhubarb-based amaro creates a finishing bittersweet and smoke note 1.5 oz Plantation Stiggins’ Fancy Pineapple Rum .5 oz Aged Column Still Rum (Don Q, Ron Abuelo, etc) .5 oz Fresh Lime Juice .5 oz Raspberry Syrup (add equal volumes granulated sugar, water, fresh raspberries; stir on medium-low heat until sugar has dissolved and mixture is near boiling; turn down heat to low and simmer 3-5 minutes; smashing raspberries with back of spoon to release juice; strain) .25 oz Rhubarb Amaro (Zucca or Amaro Sfumato; latter is better if available, as it also has a nice smoky note that is nice here) Shake with ice and strain into a chilled coupe. Can garnish with a lime wheel if handy