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In this case, the Bee’s Knees was my inspiration. so it’s already a good start for a Bee’s Knee’s variation) and age it new American Oak barrels. As for my Bee’s Skis, all I needed was the usual lemon and the drink was complete. I actually added a touch more lemon than my usual Bee’s Knees to account for the sweeter maple syrup.

so I figured it’s a great time to dust off my semi-recurring Better Know a Classic series with an entry on the humble Daquiri (the Fightin’ Daqs). It really began to blow up in the end of the Aughts when Rear Admiral Lucious W. Johnson tried the drink in Cuba and brought it back to the Army and Navy Club in Washington D. C, from which it began to spread around the country. The recipe is dead simple – 2 oz of rum, 3/4 oz each lime juice and simple syrup. I also decided to use an aged rum (from Cuba because: Daquiri) to play off the roastiness of the syrup.

I’m talking about homemade Bailey’s Irish cream, which I got from Smitten Kitchen. All you need is cocoa powder, whipping cream, condensed milk, vanilla extract, and some irish whiskey (natch). In fact, it bascially ended up being a cross between a Brandy Alexander and a Grasshopper, with the cream in both replaced with the homemade Irish cream. The brandy and creme de menthe give it just enough kick to counterbalance the sweet irish creme and creme de cacao.

Not every drink needs to be a split base stiff sipper with overproof rum and bottled and bond whiskey (wait, that actually sounds kind of good…). It’s got enough whiskey notes to almost fool you into thinking it’s the real deal, complimented with bitter orange flavors and a unique sweetness from rock candy. This California amaro brings in more oranges, plus a bright bouquet of other herbs and the perfect amount of bitterness as a counterpoint the Rock and Rye. Averna and Drambuie are the supporting players, and bring in some low notes to balance the high notes of the Rock and Rye and Angeleno. Bright Citrus form the Rock and Rye and Angeleno  jumps out on the nose and on the sip, and then the warming tones of whiskey and sugar work their way in.