A refreshing, floral rum punch riff/beer cocktail with strawberry, coconut, lychee, and hibiscus 🍓🥥🌺 The hibiscus-infused Jamaican/Barbados rum blend provides a base with plenty of tropical fruit and floral notes which work very well with the fresh strawberries and the Sour IPA with coconut, lychee, and dragonfruit. The Bolivian brandy echoes the floral notes and the coconut and lychee liqueurs boost the flavors in the beer. The spice notes in the bitters tie everything together Muddle 2-3 fresh strawberries (hulled and quartered) in 1 tsp simple syrup (1:1) Add: 1.5 oz hibiscus-infused Blended Aged Jamaican Rum (Appleton Reserve, Probitas, Worthy Park 10 are good bottles; add 1 pinch of dried hibiscus or hibiscus tea to 2 oz rum and infuse for 1 hour with occasional stirring before straining) .5 oz Singani 63 (Bolivian brandy that is a more floral cousin of pisco) .5 oz Fresh Lemon Juice .25 oz Coconut Liqueur (Kalani) .25 oz Lychee Liqueur (Giffard) 1 dash Abbott’s bitters (Angostura works as a sub) Shake with ice and strain into a chilled Tiki mug or footed pilsner glass with crushed ice. Top with 1.5 oz of Sour IPA (even better if a tropical sour IPA; could probably sub a kettle sour with any tropical flavors and have a decent result). Garnish with a swizzle stick and a sliced strawberry fan #weekendtiki