Bryn Maagaard

I used a rum ostensibly from Barbados but it's far too sweetened to be worthy of that origin and a herbal liqueur with a more prominent wormwood flavour than chartreuse. The result was quite pleasing all the same. Quick aside Jason recommends Xaymaca from planteray but in the recipe above the only recommended rum is Myer's dark. In fact many cocktails recommend only Myer's but would not any aged pot still jamaican do?

Sublime! one of the best daiquiri variants I've tried. The benedictine is subtle but provides a great herbal backbone and the absinthe really comes through without overpowering the rum.

I planned to follow the suggestions by upping the rum to 2 full oz and adding half a spoon of lemon juice, but unfortunately my rum of choice El Dorado 8 years only yielded 1.5 oz (the bottle almost empty) so I topped it with an additional half oz with pusser's navy rum. Made a very pleasant and quite dry tipple with the rum notes dominating with a fruity and nutty backbone.

A very tasty riff on the classic daiquiri, the spirits does indeed compete evenly for your taste buds. Might try to reduce the sugar next time to make it more spirit forward.