A tropical, refreshing daiquiri riff where Caribbean spirits meet Indian flavors 🥭🌶🫖🍹 The mix of blended rum and Rhum from Haiti results in a base with notes of sugarcane, citrus zest, and funk that help accentuate the flavor of ripe mango (present in the freshly muddled fruit and echoed by the eau de vie). Fresh lime juice provides balancing acidity while an Earl Grey tea syrup pairs with splashes of chile and coconut liqueur and dashes of cardamom and lime bitters to provide complementary flavor accents. The chile-salt rim provides a nice savory contrast to each sip and helps the flavors pop Muddle 3-4 cubes of ripe mango in 1 tsp of Ancho chile liqueur (Ancho Reyes) Add: 1 oz Blended Column and Pot Still Rum (Probitas, Banks 5 Island, etc) .5 oz Clairin (Haitian sugarcane Rhum with a nice grassy funk; Unaged Agricole can sub) .5 oz Mango Brandy/Eau de Vie (Rhine Hall makes a great bottle) .5 oz Fresh Lime Juice .25 oz Earl Grey Tea Syrup (brew Earl Grey tea in 4 oz water; add 1/2 C granulated sugar and stir until dissolved) Tsp Coconut Liqueur (Kalani) 1 dash Scrappy’s Lime Bitters 1 dash Scrappy’s Cardamom Bitters Shake with ice and strain into a chilled coupe with a chile-salt half rim (rub rim of glass with cut side of lime and roll in mix of equal parts kosher salt and gochugaru (can sub Tajin)) #weekendtiki #rikkitikkitavi