Top Notch Volcano

Name: Top Notch Volcano
Total time: 10 min
Yield: 4 servings
Ingredients: 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 purée (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

Recipe from Smuggler’s Cove

Adapted by Pete Wells

Top Notch Volcano — Ethan Kaplan for The New York Times

Total Time: 10 minutes
Rating: 3(5)
Comments: Read comments

Featured in: Staging a Rum Rebellion

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Ingredients

Yield:4 servings

4ounces (½ cup) Demerara simple syrup (see note)
4ounces lime juice
4ounces pineapple juice (not from concentrate)
1ounce (2 tablespoons) passion fruit purée (if frozen, thaw first)
1ounce maraschino liqueur
4ounces aged South American or Caribbean white rum
4ounces amber rum
Cinnamon, for shaking
Grated nutmeg, for shaking

Ingredient Substitution Guide

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Preparation

Step 1
Combine all ingredients except spices in a pitcher. Stir with lots of ice until well chilled. Strain over fresh ice into a bowl.
Step 2
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.

Tip

To make the syrup, combine equal measures Demerara sugar and boiling water in a small jar. Seal jar, wrap in towel and shake until sugar dissolves. Syrup will keep, refrigerated, up to 2 weeks.