There is an Ainar "tea" infusion in the levantine (especially in Syria), which is known for its aromatic & soothing effect. The tea is made from spices: anise, caraway, nutmeg and cinnamon. It is incredible aromatic - and while I was afraid, that quite a lot of anise will be very dominant, it wasn't. Warm spices - very nice.
These warm spices happen to work well with rum. Hence combining it was just a no-brainer.
The drink doesn't shout "flavored syrup" (or something like pumpkin spice, which isn't awful different) - but while I was using basic Bacardi Carta Blanca, the Daiquiri tasted much more complex as anticipated. Could have been a far better rum!
Eventually we are garnishing the drink with some nuts and call it a day...
50 ml Bacardi Carta Blanca
20 ml of Ainar syrup
20 ml of Lime Juice
Pre chill a coupe glass with ice. Add ice into a shaker and remove the melted water. Pour all ingredients into the shaker and shake virtuously for 20 seconds. Strain into the emptied cocktail coupe. Garnish with a dehydrated lime wheel and some nuts.
Add 1 tablespoon aniseeds, 2 teaspoons caraway seeds, two pieces of cinnamon, ½ a nutmeg (cracked) into hot water and let steep (Sous Vide) for about 2 hours. Strain and add 1.5x sugar into the liquid. Stir until dissolved. Bottle, label and refrigerate.