Top Notch Volcano

Recipe from Smuggler’s Cove

Adapted by Pete Wells

Published December 1, 2009

  • Ethan Kaplan for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
3(6)
Comments
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—Pete Wells

Featured in: Staging a Rum Rebellion

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Ingredients

Yield:4 servings

  • 4 ounces (½ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 266 calories; 1 gram fat; 1 gram fiber; 19 milligrams sodium; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

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Ratings

3 out of 5
6 user ratings
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Comments

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Andrew

Per the Smuggler's Cove recipe book, it should be 3 oz of Demerara syrup, at a 2:1 ratio (sugar to water).

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Credits

Adapted from Smuggler’s Cove, San Francisco

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