Fassionola Sunrise

In a medium sized saucepan combine the sliced strawberries, blueberries, diced pineapple, and hibiscus flowers. Add the passion fruit nectar and sugar and stir to combine.
Bring to a simmer over medium heat. Watch the syrup as it comes to a simmer as it can overflow if allowed to boil. When the syrup begins to simmer, turn the heat to low and let cook gently for 5 to 10 minutes until the fruit is very soft.
Once the fruit is soft, remove from the heat. Using a potato masher or wooden spoon, crush the fruit to release all the juices.
Line a fine mesh strainer with several layers of cheesecloth and set over a large bowl. Carefully ladle the hot fruit and syrup into the cheesecloth-lined strainer. Allow the syrup to fully drain from the fruit, gently pressing on the fruit with a spatula to extract as much of the liquid as possible. Discard the fruit.
Allow the syrup to cool completely. Add the vodka or rum to the syrup to help with preservation. The fassionola syrup should keep for 2 to 3 weeks in the fridge.
This recipe yields 4 cups of syrup.

Fill a Collins glass with ice. In a cocktail shaker add the amber rum, curaçao, pineapple juice, passionfruit nectar, and lime juice. Add ice, cover, and then shake for 10 to 15 seconds. Strain the cocktail into the prepared glass.
Pour the fassionola syrup into the cocktail – it will settle at the bottom. Garnish with pineapple leaves or a pineapple wedge. Serve with a straw, if desired, to stir the cocktail before drinking. Enjoy!