Shake with large ice cubes for at least 20 seconds. Pour entire contents of the shaker, pulp and all, into a mule mug. Garnish with a thin fresh lime wheel dipped in cane sugar. (Or double-strain into a chilled coupe, if you absolutely must — but this drink is meant to last for a while on a hot day, not look pretty.)
For the vanilla cane syrup, combine 2 cups of cane sugar with 1 cup of boiling water and one split vanilla bean, simmer for 15 min, strain into sterilized bottle while hot, add 1–2 teaspoons of vodka for longer shelf life.
A variant on the classical daiquirí, with some Tiki inspirations. The presentation is meant to allow for slow sipping on a hot day.
Proportions based on Pietro Collina's Daiquirí: http://punchdrink.com/recipes/pietro-collinas-daiquiri/