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This is Lip-smackingly good! I was worried about the amount of sugar syrup being added to a liqueur, but I think it's necessary to offset the bitterness of the zest and rind from the muddled fruit. Unless perhaps I'm muddling the fruit too much?
I served this in a bar glass instead of an old fashioned glass thanks to the comment about the volume of the finished product. I was happy with the look of the drink though. (Campirinha)

not sure how all this is supposed to fit into an old-fashioned glass. mine overflowed a double old-fashioned, mostly due to the sheer amount of fruit - 1/4 a ruby red is a lot of fruit for a short cocktail! the end result was tasty but thick with pulp and mangled fruit chunks. not the most visually appealing

So simple to make, so refreshing and tasty!