1/2 oz of caramel liqueur
1 oz of passion-fruit puree (or Peach Puree)
2 oz of sugar cane juice (or juice of limes)
1/2 oz of overproof rum
1 oz of Appleton Estate V/X Jamaican rum (or Gold Rum)
3/4 oz of dubonnet rouge vermouth (or dry vermouth)
3 dash of fee brothers peach bitters (or pimento bitters)
First take slices of pear and place them on a saucer, pour on raw sugar, douse in the overproof rum, and light. When caramelised this will become the drink garnish.\r
Pour the rest of the ingredients into a shaker, shake hard and fast and strain over crushed ice into a highball glass. Serve.