You can use any more or less ANY neutral flavored Kombucha. I prefer the brand Live or Element, but they may not be available in your area. If the flavor of the kombucha is too fruity or outlandish it may clash too much with the other ingredients.

If made with red grapefruit juice it doesn’t look as “golden” but it’s still delicious. One small grapefruit yields approx 4 oz juice.

Pox (Posh) is a distinctive spirit from Chiapas, derived from wheat, corn, and/or sugar cane.

For the blood orange cordial, peel the blood oranges and set aside the peels. Juice the remaining blood oranges, measure the juice and add equal parts cane sugar, along with the peels, to a Ziplock bag. Sous vide at 135 degrees for 2 hours. Strain and bottle. Add .25 oz high proof vodka for preservation.

The original Marliave's Cocktail was vague as to the quinquina; I left it that way too, but Byrrh works great with mezcal and cacao which is what I used at home. At work, I opted for L.N. Mattei's Cap Corse Quinquina Rouge.

For the curry-leaf syrup, bring a 2:1 sugar/water mix to a low simmer, take off the heat, then add curry leaves. Let steep for half an hour, then strain.