A refreshing sipper that riffs on the a Jamaican rum punch with some prominent floral and fruit notes 🇯🇲 🌺 🍓 The blend of South American brandies (Pisco from Chile and Singani 63 from Bolivia) creates a base brimming with grape and floral notes that is enhanced by the hibiscus tea-infused funk of the Jamaican rum. The Cappelletti adds a bittersweet note that helps bridge the grapefruit and lime citrus flavors while the splashes of Strawberry liqueur, Falernum, and bitters and complementary spice and fruit notes. A delicious sipper for a winter weekend afternoon 1 oz Pisco (Brandy from Chile/Peru that has nuanced fruit and floral notes) .5 oz Singani 63 (Bolivian brandy with notes of lychee and a great floral aroma) .5 oz Hibiscus Tea-infused Jamaican Rum (one pinch of tea for 2 oz rum; infuse 30 minutes with occasional stirring before straining) .5 oz Fresh Grapefruit Juice (if you can find Oro Blanco grapefruit, even better) .5 oz Fresh Lime Juice .5 oz Cappelletti (or other red aperitivo of choice; but this bottle has funk and vanilla notes that work really well here) .25 oz Falernum (Rum-based liqueur from Barbados with notes of clove and lime zest) .25 oz Strawberry Liqueur (Giffard) 1 dash Bittercube Jamaican Bitters #2 (grapefruit zest and hibiscus notes) 1 dash Bittermens Elemakule Tiki Bitters (ginger and baking spice notes) Shake with ice and strain into a chilled Collins glass with several ice cubes. Garnish with a swizzle stick, grapefruit twist, and cocktail umbrella (an edible flower would also be a nice touch, if available) #weekendtiki