- 10 ounces (1¼ cups) Thomas Tew Rum
- 5 ounces bottled or canned pear nectar
- 3 ounces Gekkeikan plum wine
- 3 ounces pure maple syrup
- 4 ounces water
- Orange peel for garnish
Receipe by Bartender Leishla Maldonado, The Eddy, Providence
This is a quintessential dessert cocktail because it holds its own as a sweet treat or goes well with pie, cake, cookies or ice cream. Yields 8 cocktails.
Combine rum, pear nectar, plum wine, maple syrup and water in a pitcher and refrigerate. Serve over ice and garnish with an orange twist.