A nuanced, delicious Tiki punch filled with fruit, baking spice, and some ginger bite from NYC’s Shannon Mustipher (her recent book, Tiki: Modern Tropical Cocktails is stuffed with great ideas/recipes!) 🍐🍎 The dry, fruity notes of apple in the Calvados pairs nicely with the funky, spiced proto-rum Batavia Arrack. These flavors are bolstered by the ripe pear and baking spice in the liqueur, the brightness of the lemon juice, and the bite of the ginger syrup. Makes a delicious punch if scaled up from the recipe below 1.5 oz Batavia Arrack (proto-rum spirit from Dutch Indonesia times distilled from molasses and red rice; has a malty/slightly spicy note; Van Oosten is the bottle to look for) .5 oz Calvados (French aged apple brandy) .25 oz Pear/Spiced Pear Liqueur (St George, Rothman & Winter) .5 oz Fresh Lemon Juice .25 oz Ginger Syrup (Juice one hand of ginger and add 2 volumes of granulated sugar to one volume of ginger juice; blend until uniform) Shake with ice and strain into a chilled double rocks glass with a few ice cubes. If serving as a punch, can serve in larger vessel with lemon wheels and edible flowers #weekendtiki