A rich, dark after-dinner daiquiri with flavors reminiscent of a raspberry dark chocolate truffle The molasses, dark fruit, and coffee notes in the rum blend provide a great base for the hybrid raspberry/blackberry flavors of the tayberry preserves. The addition of the dusty, slightly vegetal sotol dries out the drink a bit while the lime adds needed acidity and the splash of coffee liqueur and bitters boost the roasted/dark notes and add a hint of spice 1 oz Blended Lightly Aged Jamaican Rum .5 oz Overproof Dark Rum (Plantation OFTD works great here) .5 oz Sotol (Northern Mexico spirit that is like a drier hybrid of blanco tequila and mezcal without the smoke notes) Tsp Coffee Liqueur (St George NOLA, Mr Black, etc) .75 oz Fresh Lime Juice .5 oz Simple Syrup (1:1) 1 heaping barspoon Tayberry preserves (a berry native to the UK that is a cross between the raspberry and blackberry; can sub most dark berry preserves) 1 dash Aromatic Bitters of choice (Angostura, Abbott’s, etc) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. No garnish