1. Make sage syrup: simmer water and sugar until dissolved, remove from heat, add sage, steep 20 minutes, strain, and chill.2. Combine aged rum, white rum, pineapple juice, orange juice, lime juice, chilled sage syrup, and bitters in a large pitcher. Stir and chill at least 1 hour.3. Serve over ice in punch cups, garnish with pineapple and a small sage sprig, and dust a whisper of nutmeg over the top.