gold coast punch

8 oz Bacardi Ocho Rum (4 oz Don Q Añejo)
4 oz Champagne (2 oz Willm Blanc de Blancs)
3 oz Pineapple Juice (1 1/2 oz)
3 oz Lime Juice (1 1/2 oz)
2 oz Simple Syrup (1 oz)
2 oz Allspice Syrup (1 oz Hamilton's Allspice Dram)

Combine over ice (shake all but the sparkling wine with a few ice cubes, add the champagne, and pour into a bowl). Fill with crushed ice and garnish with lime wheels and orchids (mint sprig and honeysuckle blossoms).
Two Saturdays ago, I bought pineapple juice to make a recipe that I had spotted earlier in the week in Tom Sandham's World's Best Cocktails. That drink was Julie Reiner's Gold Coast Punch that she had created at Lani Kai in Manhattan; I was drawn to the combination for the rum, pineapple, lime, and allspice have worked well in libations like the Piñata and the Mytoi Gardens. Once prepared, the punch donated a mint and floral aroma from the garnishes over pineapple and allspice notes with hints of lime on the nose. Next, a lightly carbonated sip displayed caramel, pineapple, and lime flavors, and the swallow rounded things off with rum and allspice elements.