top notch volcano

4 oz Lime Juice (2 oz)
4 oz Pineapple Juice (2 oz)
1 oz Passion Fruit Purée (2 oz Passion Fruit Syrup)
3 oz Demerara Syrup (none, combined with purée above)
1 oz Luxardo Maraschino Liqueur (1/2 oz)
4 oz Blended Lightly Aged Rum (2 oz Denizen Aged White)
4 oz Blended Aged Rum (2 oz Diplomatico Exclusiva)

Blend with 12 oz crushed ice and pour into a Scorpion bowl (shake with ice, strain, and top with crushed ice). Serve with fire (El Dorado 151 Proof Rum in a spent half lime shell).
Two Wednesdays, I was drawn back to Martin Cate's Smuggler's Cove book and decided upon the Top Notch Volcano. The name was a tribute to the interior designer of the San Francisco Tiki hideaway, Ignacio "Notch" Gonzalez, and the recipe is a bit distinct from the classic 1970s Volcano Bowl by Don the Beachcomber. Once prepared, the bowl presented a mint, lime, and passion fruit bouquet to the nose. Next, rum's caramel, lime, and pineapple notes on the sip were followed by rum, Maraschino, and passion fruit flavors on the swallow.