Ingredients

• 1 1/2 cups honey
• 1 1/2 cups water
• 1/2 ounce fresh lime juice
• 1/2 ounce fresh orange juice
• 1/2 ounce SC honey syrup
• 1/4 ounce John D. Taylor's Velvet Falernum
• 1/4 ounce St. Elizabeth Allspice Dram
• 1 1/2 ounces rhum agricole vieux (such as Duqesne Eleve Sous Bois or J.M. Gold)
• 1/2 ounce blended age rum (such as Appleton Estate Reserve or Real McCoy 5-Year)
• 1 dash Angostura bitters
• 3 maraschino cherries, for serving
• 1 pineapple chunk, for serving

Instructions

1. Heat the honey in a saucepan over medium heat until runny and not viscous—nearly to a boil but not quite. Add the water to the hot honey and whisk together. Immediately remove from the heat. Let cool. Store in a lidded bottle or other sealable container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
2. Add all the ingredients to a drink mixer tin. Fill with 12 ounces of crushed ice, flash blend, and pour contents into a footed pilsner glass. Add garnish.