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 Pear (diced into 1/2-inch pieces)
1⁄2 t Cinnamon (ground, for garnish)

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.


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
Posted by sheri on 11/22/2013
Created by
Created by Martin Cate, owner of Forbidden Island Tiki Lounge in Alameda.
Is an
authentic recipe
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4 stars
(3 ratings)
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From other users
  • Subbed falernum for turbinado syrup, St George Spiced Pear for R&W Pear liqueur, added dashes of Angostura & Bittermens Tiki bitters. Also works great as a base for a tropical holiday bubbly cocktail, with champagne / cava / prosecco as a topper.
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sheri commented on 11/22/2013:

The original article says it makes 10 servings, I changed to 20 for easier scaling - makes 20 drinks.