A holiday-inspired Daiquiri/Sour that takes some holiday leftovers on a trip through the Caribbean 🌺 🧉 The blend of rums provide notes of molasses, coffee, and tropical fruits which work nicely with the tart cranberry and lime. The hibiscus and ginger notes from the syrups/bitters give complementary flavors of ginger bite and some fruity/floral notes Muddle 1 heaping barspoon of cranberry sauce in .5 oz Hibiscus Syrup (combine equal volumes granulated sugar, water, dried hibiscus blossoms or hibiscus tea; stir until dissolved and bring to near boil before simmering 5 minutes on medium-low heat and straining) 1 oz Blended Aged Rum (El Dorado 8 yr, Appleton Signature, etc) .5 oz Jamaican Pot Still Dark Rum (Hamilton) .5 oz Overproof Rum (Plantation OFTD, etc) .75 oz Fresh Lime Juice .25 oz Ginger Syrup (juice one knob of ginger and add 2 volumes of granulated sugar to the volume yielded of ginger juice; blend until dissolved) 1 dash Ginger/Allspice forward Bitters (Bittercube Jamaican #1) 1 dash Hibiscus/Grapefruit Forward Bitters (Bittercube Jamaican #2) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a cranberry #drinkyourleftovers #thanksgivingcocktails