From Sam Meyer
- 3 bottles 100-proof rye whiskey (I used Rittenhouse. If you have cask-strength whiskey, go with the proportions of whiskey and water given above.)
- 16 oz. Jamaica rum (I used the nicely funky 114-proof Smith & Cross)
- 8 lemons (Wondrich suggests upping the amount of lemons to 8, following the suggestion of the 1869 Haney's Steward and Barkeeper's Manual)
- 1 pineapple
- 3 liters seltzer
- 12 oz. white granulated or superfine sugar
- Slice the pineapple and the lemons thinly, and place them in a pot with the spirits. Cover and let infuse overnight (without squeezing the fruit.)
- Make a simple syrup with 12 oz. sugar and 12 oz. water (which will result in about 20 oz. of the 1:1 syrup) and set aside. (If you need to transport it, take the fruit out with a slotted spoon and put it in a quart-size food storage bag, and bottle the infused spirits in the bottles you emptied.)
- To serve, mix the fruit, the infused spirits, the simple syrup, and the seltzer together, and slip in a large ice block. Garnish each serving with a piece of the pineapple and a slice of lemon.