In thinking about the Manhattan variation The Creole, I wondered if I could make it into a Daiquiri if I swapped rum as the base and added lime juice. Given the original recipe, it seemed like the Floridita (a classic Cuban Daiquiri with sweet vermouth and two sweeteners) would make a great skeleton to manipulate. The original was a touch too bitter, and this was fixed with a pinch of salt.
1 1/2 oz Aged Rum
1/2 oz Sweet Vermouth
1/2 oz Lime Juice
1/4 oz Benedictine
1/4 oz Amer Picon
1 pinch Salt (or 5 drop 1:4 saline)
Shake with ice and strain into a cocktail coupe. For a rum, I utilized Barbancourt 8 Year.