pink moon

3/4 oz White Barbados Rum (Privateer Silver)
1/2 oz Cognac (Pierre Ferrand Ambre)
1/4 oz Dark Jamaican Rum (Smith & Cross)
1 oz Lime Juice
3/4 oz Guava Syrup (1/4 oz Guava Jelly melted into 1/2 oz 1:1 Simple Syrup)
1/4 oz Maraschino Liqueur (Luxardo)
1 tsp Herbsaint
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.

Two Thursdays ago, I uncovered a recipe by Jeff "Beachbum" Berry that he created at Latitude 29 in the notes of an Imbibe podcast from 2020. The drink was a complex and tropical Daiquiri of sorts that had elements of classic Caribbean punches like the brandy and guava of the Barbadoes Punch from Jerry Thomas and of mid-century tropical drinks like the West Indies Punch that appeared in the 1946 Trader Vic (might be older but I have not uncovered a source).I was also drawn to the name for we had just experienced the Pink Moon which is the full moon in April that fell on the 26th this year. The Almanac described how the moon was not pink, but it was associated with the timing of creeping phlox's pink blooms. Once prepared, the Pink Moon drink presented guava, lime, and bright anise aromas. Next, lime and guava danced on the sip, and the swallow rose with rum, brandy, nutty, and guava flavors and an anise finish.