20 oz Pineapple juice
7 1⁄2 oz Lemon juice (or to taste)
2 1⁄2 oz Simple syrup (rich turbinado, or to taste (see note))
5 oz Brandy
10 oz Bourbon
10 oz Gold rum, Cockspur 12
10 oz Pear liqueur, Rothman & Winter Orchard Pear
5 oz Licor 43
2 1⁄2 oz Allspice Dram, St. Elizabeth
2 Pear (diced into 1/2-inch pieces)
1⁄2 t Cinnamon (ground, for garnish)
Instructions
Combine all ingredients except pear and cinnamon in an airtight glass container and stir to combine. Refrigerate until ready to use (no more than 4 hours). At serving time, pour over ice into a punch bowl and add pear cubes and sprinkle cinnamon on top.
Notes
To make rich turbinado simple syrup, add 2 parts turbinado sugar to 1 part water and boil until dissolved. Store in an airtight container.
Cocktail summary
Created by
Created by Martin Cate, owner of Forbidden Island Tiki Lounge in Alameda.
Is an
authentic recipe
Bourbon, Gold rum, Pear liqueur, Brandy, Licor 43, Allspice Dram, Pineapple juice, Lemon juice, Simple syrup, Pear, Cinnamon
PT5M
PT0M
Cocktail
Cocktail
20
craft, alcoholic
4
4