A refreshing, take on a Tiki punch from Thomas Waugh during his days at Death & Co that hits with notes of tart fruit and baking spice 🍹🏝 The juniper and other botanicals in the gin combine with the splash of cinnamon syrup to give some spice notes that help balance the prominent fruit notes from the orange liqueur and fresh citrus (grapefruit and lime). The sweet/tart notes in the pomegranate molasses help boost the fruit notes while also providing depth to the acidity in the drink when combined with the fresh citrus juice 1.5 oz London Dry Style Gin (Beefeater, Bombay Sapphire, Four Pillars, etc) .5 oz Rhum Clement Creole Shrub (Rum-based orange liqueur; Grand Marnier is probably the closest sub) .75 oz Fresh Grapefruit Juice .5 oz Fresh Lime Juice .25 oz Pomegranate Syrup (equal volumes pomegranate molasses and water) 1 Tsp Cinnamon Bark Syrup (crush 3-5 cinnamon sticks and toast until fragrant; add 1/2 C each granulated sugar and water and stir until sugar has dissolved on medium-low heat and simmer 5 minutes before straining) 1 dash Bittercube Cherry Bark Vanilla Bitters Shake with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a lime wheel and cherry flag with a cocktail umbrella #weekendtiki #harryitookcareofit