by michael belasco
spigolo — new york city, usa
2 Bottles Maison Leblon Reserva Especial
1 cup Blackstrap rum
1 1/2 cups Apple/pear/pecan syrup*
1 1/2 cup Fresh lime juice
1/2 cup Allspice dram
2 dashes Black walnut bitters
1 dash Angostura bitters
Combine all of the ingredients in a punch bowl with a large ice block. Garnish with pear slices, lime wheels and pecans.
*To make the apple/pear/pecan syrup: peel 2 Fiji apples and 2 Bartlett pears, and remove the cores (the softer flesh of the fruits are preferred). Add the apples and pears to a saucepan with 1 cup of raw pecans, 2 cups of sugar and 2 cups of warm water. Slowly simmer until the sugar is dissolved. Allow to cool in a refrigerator for 30 minutes, then strain the liquid through a large strainer lined with cheese cloth (or a paper coffee filter).