Triple Jump

*Take a 1 cup of almonds with 10 cloves, 10 allspice berries, and 1 whole star anise and toast them in a pan until fragrant. Add these ingredients to a 4-quart container with the zest of 8 limes, a medium-sized ginger root (diced), 5 large english cucumbers (smashed),10 whole black peppercorns, and half a bottle of Virago Spirits 151 Rum. Let sit for 12 hours. Strain liquid with a cheesecloth.  Add 1 1/2 cups of sugar, and stir until dissolved.

**Blend canned lychees with the preservative liquid in the can. This will produce a thick syrup/puree.

Combine ingredients in a cocktail shaker with ice, shake for 15 seconds. Double strain into a Belgian tulip glass. Top with pebble ice. Garnish with a sliced Virginia cucumber and maraschino cherry through a bamboo pick, and enjoy.