A refreshing spring-summer Daiquiri riff from NYC bartender extraordinaire Al Sotack with strawberry, basil, and citrus notes 🍹🍓🌿🍋 The fruit and honey notes from the Cognac combine with the citrus zest and funk notes of the lightly aged Overproof Jamaican rum to form a base that complements both the strawberry and basil flavors in the syrup and the bright citrus notes from the fresh lemon and lime juices. Splashes of Creme de cacao and rum-based orange liqueur with a few dashes of Angostura add some complementary depth 1 oz Cognac (don’t need anything too old here; a nice VS or lighter VSOP bottle will work well) 1 oz Lightly Aged Jamaican Overproof Rum (Wray & Nephew or Rum Fire) 1 Tsp Creme de Cacao (Tempus Fugit or Marie Brizard) 1 Tsp Rhum Clement Creole Shrub (rum-based orange liqueur; Grand Marnier is probably next best sub) .75 oz Strawberry Basil Syrup (combine 1/2 C hulled and chopped fresh strawberries, 1/2 C granulated sugar and pulse in a blender or food processor with 1 Tbsp water until we’ll combined; add to pot with 10-12 basil leaves (Thai basil is also great, if available) and simmer 5 minutes before straining) .5 oz Fresh Lemon Juice .25 oz Fresh Lime Juice 2 dashes Angostura bitters Shake with ice and double strain into a chilled coupe. Garnish by expressing the essential oils from a lemon twist over the surface of the drink (discard the twist) #weekendtiki