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
- Combine all ingredients except spices in a pitcher.
- Stir with lots of ice until well chilled.
- Strain over fresh ice into a bowl.
- Mix cinnamon and nutmeg in a salt shaker.
- Light a long wooden match and hold over bowl.
- Shake spices 3 or 4 times over flame.
- 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)