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)