A bright, yet layered riff on one of Don the Beachcomber’s Daiquiris by way of the Penicillin from NYC/Brooklyn drink wizard Lynette Marrero that brings some ginger spice to the party The ginger and honey syrup work wonderfully with the citrus to give a bright, zippy flavor that is enhanced by the brown sugar and banana notes in the rum blend. The bitters add some complementary clove and allspice notes while the mint lends a pleasant aroma 1.5 oz Aged Puerto Rican Rum (Don Q Anejo or Ron Del Barrelito; I like to do 1 oz Puerto Rican rum and .5 oz Guyanese Rum (El Dorado 8) for some additional tropical fruit notes) .5 oz Fresh Lime Juice .5 oz Fresh Orange Juice .5 oz Honey Syrup (1 part honey: 1 part warm water; stir until dissolved) .5 oz Ginger Syrup (1 part freshly juiced ginger to equal volume of granulated sugar; blend until uniform) 1 dash Angostura Bitters Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with an orange twist and a sprig of fresh mint