A bright, refreshing punch with floral, fruit, and smoke notes 🍉🍹☀️ The fruit and floral notes in the blend of South American brandies (Pisco from Peru, Singani from Bolivia) combine with the smoke and citrus zest notes in the mezcal and dry white wine/green apple notes in the manzanilla sherry to create a flavorful and nuanced base that accentuates the cooling summer flavors from the watermelon and lime juices. The fruit and spice notes of the pink peppercorn syrup work with the Angostura to add a touch of complementary spice while the cucumber/melon notes of the aloe liqueur and dash of Absinthe boost the floral notes. Very tasty! .75 oz Pisco (Chilean/Peruvian grape brandy; Acholado grape variety; Capurro, Encanto both make really good bottles) .25 oz Bolivian Brandy (Singani 63; floral notes with soft fruit flavor) .5 oz Mezcal (Espadin variety) .5 oz Manzanilla Sherry (Drier sherry with notes of green apple and sea brine; La Guita, Hidalgo, Bodegas Yuste, etc) 1 oz Fresh Lime Juice .75 oz Fresh Watermelon Juice .5 oz Pink Peppercorn Syrup (1/2 C each granulated sugar and water; stir until dissolved on medium heat; remove from heat and add 1 Tsp Pink Peppercorns and steep for 30 minutes before straining) .25 oz Chareau Aloe Liqueur (cucumber and green melon notes) 1 dash Absinthe (Herbsaint is a good sub) 1 dash Angostura bitters Shake with ice and strain into a chilled double rocks or Mai Tai glass with ice cubes. Garnish with a slice of watermelon and a cocktail umbrella #weekendtiki #dothedu