A funky, yet refreshing Daiquiri riff with hints of coconut and bay leaf 🥥🏝 The blend of lightly aged Jamaican rum, aged Puerto Rican rum, and unaged agricole rhum results in a base with notes of citrus zest, ripe tropical fruit, and grassy funk that works nicely with the tart lime. The deeper notes of toasted coconut from the syrup help round out the edges of the drink while providing complementary tropical notes and the dash of bitters add notes of Bay leaf and black pepper that help tie the flavors together. A very refreshing drink to enjoy outdoors on a nice spring afternoon .75 oz Lightly Aged Jamaican Rum (Appleton Signature, Plantation Xaymaca) .75 oz Aged Puerto Rican Rum (Ron del Barrelito 3 Star is an excellent bottle) .5 oz Unaged Rhum Agricole (Rhum JM, Neisson, La Favorite) .75 oz Fresh Lime Juice .5 oz Toasted Coconut syrup (toast 1/4 cup shredded, unsweetened coconut until golden brown and fragrant; add equal volumes of granulated sugar and coconut water; stir until sugar dissolves on medium-low heat and simmer five minutes before straining) 1 dash Bitter End Chesapeake Bay Bitters Shake with ice and strain into a chilled coupe. Garnish with freshly grated nutmeg and a lime wheel #weekendtiki