Think tiki drinks aren’t made for the holidays? “Tiki drinks tend to use spices and flavors that are traditional in the United States for holiday baking, so it seems natural to start there,” says Martin Cate of this holiday punch, which combines allspice and vanilla with the bright zing of lemon and pineapple. As for the drink’s unique combination of rum and bourbon? “That was how my mother-in-law used to make a particularly brutal family egg nog recipe,” Cate adds.
15 oz. pineapple juice
7 ½ oz. fresh lemon juice
5 oz. vanilla syrup
10 oz. bourbon
10 oz. aged rum
5 oz. pear liqueur
2½ oz. allspice liqueur
Tools: large pitcher, barspoon, punch bowl
Glass: punch cups
Garnish: ground cinnamon and cinnamon sticks (optional)
Combine all ingredients in a pitcher and stir to combine. Cover and refrigerate for at least 4 hours. Place several large chunks of ice in a punch bowl, pour in the punch and stir. Sprinkle ground cinnamon over the surface and serve in punch cups, placing a cinnamon stick in each, if desired. Serves 10.
Martin Cate, Smuggler’s Cove, San Francisco