A multi-layered Daiquiri riff that brings elements of spiced and spicy, sweet and sour, and a bit of the tropics 🥃🌶🏝🐅 The vanilla, cinnamon, and molasses notes in the split bourbon and rum base provide a flavorful foundation that is supplemented by the distinctly tart, tropical flavor of tamarind, cardamom, and a hint of chile (despite the ghost pepper inclusion in the syrup, it’s more tamarind and cardamom syrup with a spicy finish vs a ghost pepper syrup that sets the palate on fire but has subtle notes of tamarind). The lime juice adds bright citrus, the splash of coconut adds a tropical roundness that also cools the spice on the finish a bit, and the bitters boost the allspice, clove, and cardamom notes 1 oz Bourbon (Buffalo Trace, Elijah Craig, etc) 1 oz Lightly Aged Trinidadian Rum (Scarlet Ibis; Angostura 1919 can sub in a pinch, but might produce a slightly sweeter drink) Fat .75 oz Fresh Lime Juice .5 oz Tamarind/Cardamom/Ghost Pepper Syrup (Caged Heat) Tsp Coconut Liqueur (Kalani) 1 dash Angostura Bitters 1 dash Cardamom Bitters (Scrappy’s) Stir with ice and and strain into a chilled double rocks glass with a few ice cubes. No garnish