A floral, fruit forward Tiki punch from Jelani Johnson of Brooklyn’s Clover Club that goes down easy on a hot summer day 🏝🗿 The mix of floral South American brandy, aromatic/botanical gin, and a duo of runs with brown sugar and tropical fruit notes creates a complex, flavorful base that works nicely with the bright lemon, sweet/tart passionfruit, nutty orgeat, clove-forward Falernum, and the cinnamon syrup to create a great mix of fruit and spice flavors 1 oz Pisco (grape-based Brandy from Chile and Peru with floral aromas) .75 oz Gin (bottle with citrus notes like Four Pillars or Plymouth is nice) .5 oz Blended Aged Jamaican Rum (Appleton Reserve, Worthy Park 10, etc) .5 oz Blended Aged Venezuelan Rum (Ron Zacapa, Santa Teresa 1796, etc) .5 oz Fresh Lemon Juice .5 oz Passionfruit Liqueur or Syrup (Giffard for liqueur; Small Hand Foods for syrup) .5 oz Falernum (rum-based liqueur with clove and lime zest from Barbados) .5 oz Orgeat (Small Hand Foods) 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 and mixture is near boil; turn heat to low and simmer 5 minutes before straining) Shake with ice and strain into a chilled Collins glass with ice cubes or crushed ice. Garnish with a brandied cherry centered between a lime wheel (fly trap) and a swizzle stick #weekendtiki