Chef Scott Beattie
Cyrus Restaurant, Healdsburg, Calif.
Yield: 150 servings
Whole allspice 3 Tbsp.
Cinnamon sticks, crumbled 3
Whole nutmeg 3
Pineapple juice 64 oz.
Grapefruit juice, fresh squeezed 64 oz.
Orange juice, fresh squeezed 64 oz.
Dark rum 1 liter
Cognac 1 liter
Shiraz or syrah, 750 ml. bottles 12
Orange slices for serving
Apple slices for serving
Strawberries for serving
Ice as needed
Coarsely crush allspice, cinnamon and nutmeg in a towel; reserve.
Bring pineapple, grapefruit and orange juices to boil. Add spices; simmer 20 minutes and remove from heat. Strain out spices.
Add rum, cognac and wine. Cool in a container inside of ice bath; move to large container and refrigerate.
For service, add orange and apple slices and strawberries. Fill Tom Collins glasses with ice; add punch.