So a Daiquiri walks into a Mai Tai then trips over some raspberries...
3 Dashes Allspice Tincture
¾ oz Lime Juice
½ oz Raspberry Cordial
¼ oz Tropical Spice Syrup
¼ oz Sunflower Orgeat
¼ oz John D. Taylor’s Velvet Falernum
1½ oz Kaffir Lime & Coriander-Infused Rum
Shake everything with ice and fine strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.
300 ml Hot Water
1.5 cup Fine Sugar
1 cup Sunflower seeds
1/4 tsp Everclear
Place seeds in a pot with hot water to cover. Simmer at 140° Fahrenheit for 30 minutes. Strain and process seeds in a blender until smooth. Add hot water and let sit for 2 hours. Strain through cheesecloth and place resulting “sunflower milk” into a pot with sugar. Cook at 158 degrees Fahrenheit, stirring occasionally, till sugar is completely dissolved. Remove from heat, mix in Everclear, and cool at room temperature.
Bring everything to a boil except sugar, let simmer for 2 hours. Strain out solids and return water to saucepan, adding sugar, and stirring frequently until the sugar is completely dissolved. Cool at room temperature and bottle.