A daiquiri variation that brings in some Southern hemisphere flavors The light rum and cachaca bring a light, but flavorful base with tropical aromas that complement the fruit and spice notes in the Kiwi-Cardamom syrup and finishes with a subtle strawberry and rhubarb accent 1.5 oz Blended Lightly Aged Rum (El Dorado 3 yr, Cana Brava, Diplomatico Planas, etc) .5 oz Aged Cachaca (Avua Amburana) .75 oz Fresh Lime Juice .5 oz Kiwi-Cardamom Syrup (muddle sliced kiwi (1) and 3 green cardamom pods to form paste, add to 1/4 cup each granulated sugar and water; heat to near boil; cool and strain) .25 oz Strawberry Liqueur (Giffard) 1 dash Rhubarb Bitters (Crude, Fee Brothers, etc) Shake with ice and strain into a chilled coupe. No garnish