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)
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
Posted by sheri on
Created by
Created by Martin Cate, owner of Forbidden Island Tiki Lounge in Alameda.
Is an
authentic recipe
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(4 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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Comments
sheri commented on 11/22/2013:

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