A bright, refreshing Highball riff from Death & Co Denver with tropical notes of guava and mango and a touch of green chile 🥭🌶🍹 The Bolivian brandy and mango eau de vie result in a base that is dry but highly aromatic with floral and tropical fruit notes, which works harmoniously with the floral/tropical notes in the guava syrup. A splash of green chile vodka adds undertones of pepper and spice, the Falernum adds some subtle spice notes, the lemon adds some acidity, and the Amaro soda adds a touch of bittersweetness and bubbles 1 oz Bolivian Brandy (Singani 63; a more floral Pisco (with torontel grape variety) could sub) .75 oz Mango Eau de Vie (Rhine Hall makes an excellent bottle) .25 oz St George Green Chile Vodka (excellent bottle of vodka infused with jalapeño, serrano, and poblano peppers and cilantro; great for lending a touch of savory heat to a drink) .5 oz Guava Syrup (dissolve 2 Tbsp guava paste in 1/2 C of water) .5 oz Fresh Lemon Juice .25 oz Falernum (Rum-based liqueur from Barbados with clove and lime zest) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 2 oz of seltzer water/Club soda/Amaro soda (Casamara Club is great for latter). Garnish with a swizzle stick and a lemon twist #weekendtiki