Top Notch Volcano

• 4 ounces (1/2 cup) Demerara simple syrup (see note)
• 4 ounces lime juice
• 4 ounces pineapple juice (not from concentrate)
• 1 ounce (2 tablespoons) passion fruit puree (if frozen, thaw first)
• 1 ounce maraschino liqueur
• 4 ounces aged South American or Caribbean white rum
• 4 ounces amber rum
• Cinnamon, for shaking
• Grated nutmeg, for shaking

1. Combine all ingredients except spices in a pitcher.
2. Stir with lots of ice until well chilled.
3. Strain over fresh ice into a bowl.
4. Mix cinnamon and nutmeg in a salt shaker.
5. Light a long wooden match and hold over bowl.
6. Shake spices 3 or 4 times over flame.
7. Ladle into 6- to 8-ounce cups.

simple syrup, lime juice, pineapple juice, passion fruit puree, maraschino liqueur, aged, amber, cinnamon, nutmeg

Taken from cooking.nytimes.com/recipes/1012907 (may not work)