1 oz Smith & Cross Rum
3/4 oz Lime Juice
1/2 oz Cane Syrup (JM Sirup (2:1 simple will work))
1 tsp Vanilla Syrup (BG Reynolds)
Build in a Highball glass, top with crushed ice, and swizzle to mix and chill. Add a straw and garnish with a dash of Angostura Bitters, a mint spring, and a spent half lime shell (fresh lime wheel).
Two Saturdays ago, I was in a rum mood, and searched Tom Sandham's World's Best Cocktails for a recipe. When I spotted the Dolly Dagger, Andrea seemed excited about the heavy sherry presence in the mix. Luckily, our mint patch is still going so I was able to properly garnish this one. The recipe itself was created by Alex Day, and perhaps this recipe was served when he was at The Varnish in Los Angeles.