pennington daiquiri

1 oz Rhum Agricole Blanc (Rhum Clement)
3/4 oz Brandy (Camus VS Cognac)
3/4 oz Lemon Juice
1/2 oz Suze Gentian Liqueur
1/2 oz 3:1 Honey Syrup (3/4 oz 1:1)
1/4 oz Simple Syrup

Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).

Two Thursdays ago, I decided to make a recipe that I had spotted on Imbibe Magazine's feed called the Pennington Daiquiri. The drink was created by Tyson Buhler at New York City's Lost Hours, and the rum and brandy combination reminded me of the Boukman Daiquiri and the Wildflower. Here, the sweetener was a combination of gentian liqueur and honey which has prospered in cocktails like the Smartest Man Alive and Radio Days.
In the glass, the Pennington Daiquiri proffered bright aromas from the floral honey and grassy rhum that were countered by lower notes from the earthy gentian liqueur on the nose. Next, lemon and honey danced on the sip, and the swallow conjured grassy rum, Cognac's richness, floral, and lightly bitter root flavors on the swallow.