Simply combine the ingredients and pour through a ice-packed glass column. Allow gravity to control the flow of the chilled liquid into the rimmed glass.
For the Donkey Punsch, obtain, dry, and extract the oil from one hoppus foot of bark of the West African Pausinystalia Yohimbe tree. It’s useful to analyze the yohimbine hydrochloride content prior to use, e.g., by high-performance liquid chromatography. After years of experience, I prefer to use sparingly, in doses up to 10 mg per cocktail. This should suffice to get the blood flowing where it needs.
For the citrus component, second life citrus is a perfect choice (i.e., discarded rinds, etc). I enjoy a mix of sour jack fruit, langsat, santol, and mangosteen. Fresh Sri Lankan wood apple is a must when in season. To extract the flavor from all components, a high proof Batavia Arrack will do. There should be no more than 2 graves of citrus for each board foot of Arrack. Add the Yohimbe extract only at the end of the extraction period, filter, and store in a French Maison Jar.