A bright and refreshing winter Daiquiri riff from Portland, OR’s Scotch Lodge that uses Rye whiskey and hibiscus 🌺 👑 The rye whiskey provides baking spice notes while also working nicely with the fruit notes in the brandy/cognac while the bright, floral hibiscus syrup works nicely with the tart lime juice to deliver an intriguing, layered flavor. The mildly bittersweet Amaro and bitters provide additional complementary notes of cinnamon, ginger, orange peel, and allspice 1.5 oz Rye Whiskey (Bottled in bond options like Rittenhouse or New Riff are a good choice) .5 oz Cognac or nice American Brandy (Hine or Daniel Bouju for Cognac, Bertoux or Osocalis for brandy) .75 oz Fresh Lime Juice .5 oz Hibiscus Syrup (Brew 1 tsp hibiscus tea; strain tea leaves and add equal volume of granulated sugar to hibiscus tea and stir until dissolved) .25 oz Amaro Nonino (Italian Amaro distilled from grappa with mild bitter sweetness) 1 dash Bittermens Elemakule Tiki Bitters 1 dash Bittercube Jamaican Bitters #1 Shake with ice and strain into a chilled Collins glass with ice cubes. Garnish with a lime wheel