Prepare the Kicked-Up Coconut-Ginger Simple Syrup: Combine coconut water, agave nectar, ginger and peppercorns in a medium saucepan over medium heat-high. Bring to a simmer, stirring until well combined (or until the sugar dissolves, if using sugar). Reduce heat to medium and continue simmering until the syrup smells very gingery and thickens slightly, about 20 minutes. Remove from heat and strain through a fine mesh sieve. Cool completely. Transfer to a bottle and cap it closed. Refrigerate until ready to use; keeps up to 1 month refrigerated.

Prepare the Homemade Sweet & Sour Mix by the Half Pitcher: In a small pitcher, combine together simple syrup with citrus juices; stir until well blended. Cover and refrigerate until ready to use.

Prepare the Rim Garnish: Place salt into a rimmed shallow plate. Moisten cocktail glass rims by rubbing sliced limes around rim. Immediately, dip rim of glass into plate to coat with salt.

Prepare the Cocktail Pick Garnish: Spear 3 pieces of fruit onto cocktail picks; one each of the orange, lemon and lime wedges. Place over cocktail glass rims just before serving.

Prepare the Cocktail: After rimming cocktail glasses, fill generously with mini ice cubes taking care not to disturb salted rim. To cocktail shaker, add ice and remaining ingredients. Shake vigorously, about 20 seconds. Strain into prepared cocktail glasses. Place cocktail garnish on top and serve.