A refreshing, spiced Daiquiri/Sour riff with flavors of the Caribbean holidays with a ginger bite 🌺🍹☃️ The hibiscus tea-infused lightly aged rum takes on floral aromas with a tart hint close to cranberry and combines with the molasses notes in the dark rum and tropical fruit aromas and funk of the Overproof Jamaican rum to create a very flavorful base that works really well with the bite of the ginger syrup. The mix of lime and grapefruit juices create a bright, tart mix to balance the drink while the splash of Falernum adds complementary notes of clove and lime zest while the bitters boost the hibiscus and grapefruit notes 1 oz Hibiscus-infused Lightly Aged Blended Rum (Diplomatico Planas, Plantation 3 Star, El Dorado 3 yr, etc) .5 oz Dark Rum (Coruba is my favorite, but Myers, Goslings, etc work) .5 oz Jamaican Overproof Rum (Hampden Overproof, Smith & Cross, etc) .5 oz Fresh Lime Juice .5 oz Fresh Grapefruit Juice (even better if you can find the more tart Oro Blanco variety) .5 oz Ginger Syrup (juice 1 hand of fresh ginger (even better if you can find young ginger) and measure volume of liquid; add 2 volumes granulated sugar to measured volume of fresh ginger juice and blend until sugar has dissolved) .25 oz Falernum (Rum-based liqueur with notes of clove and lime zest from Barbados) 1 dash Bittercube Jamaican Bitters #2 (prominent hibiscus and grapefruit zest notes) Shake with ice and strain into a chilled coupe. Garnish with a lime wheel #jinglejinglejingle