EVER THE ORCHARD

by michael belasco

spigolo — new york city, usa

 

2 Bottles Maison Leblon Reserva Especial

(375ml each)

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).