A cooling yet tropical Daiquiri riff from Lauren Corriveau of NYC’s Nitecap that brings some grassy funk 🍵🍹🍌 The caramelized sugar and ripe tropical fruit notes in the lightly aged Demerara rum (from Guyana) are given a more herbaceous, grassy note by infusing with green tea. These herbal notes work well with the bruleed banana notes from the liqueur. The fresh lime juice brings some zippy acidity to the drink that helps with balance and the splash of bittersweet Fernet helps bridge the grassy tea and caramelized sugar notes. Layered flavors for days with this one! 2 oz Green Tea-infused Demerara Rum (El Dorado 8 year or Hamilton Demerara are excellent choices; Harney & Sons coconut green tea is an excellent choice for the infusion but any green tea will be good. Steep the tea into the rum for 30 minutes with occasional stirring; strain the tea) .75 oz Fresh Lime Juice .5 oz Rich Simple Syrup (2 parts unrefined sugar of choice: 1 part water; stir until dissolved) .25 oz Banana Liqueur (Giffard or Tempus Fugit) Tsp Fernet (bittersweet Italian Amaro; Contratto makes my favorite with nice balance, but lots of options. Fernet Branca is the most available and is a bit more bitter with more menthol notes) Shake with ice and strain into a chilled coupe. No garnish #weekendtiki