There are names of cocktails in the Canon of Tiki drinks that everyone is aware of, albeit they probably don’t know what goes in it or what it’s supposed to taste like. One such drink that I know I’ve had before but couldn’t remember anything at all about it was the Planter’s Punch cocktail. To be honest, grenadine is one of the ingredients and I wanted something I could use the syrup in as well.
Planter’s Punch, in my memory, was on the menu of every Polynesian restaurant that my family went to growing up back east. Polynesian also subbing in as a Chinese restaurant; I lived in Rhode Island, it’s a small state and had to be as compact as possible. This drink should also come with no less than 5 pieces of fruit as a garnish and at least one flower. Today we’ll have to suffice with a Tiki mug and my attempts at using a zester to make a lime peel garnish (still needs some work).
Planter’s Punch is a sweet and strong drink. A tad too sweet for my tastes, but a nice spiciness from the dark rum and the bitters. The amount of syrups added in would account for the sweet nature of the punch (sugar, grenadine, falernum). However, if you eat something along with this that is very savory, say a steak sandwich, that savoriness cuts right through the sweet making it a pleasing combo. Next time around I’d cut the syrups back and add more juice. Maybe get a little better with the zester too before throwing it out to the public.
We were also having a string of 80° days in Los Angeles and this was a good thirst quencher.
2 oz. freshly squeezed orange juice
1-1/2 oz. Mount Gay Eclipse Rum (light rum)
1 oz. Kraken Black Spiced Rum
1 oz. Oronoco Rum (white rum)
1/2 oz. Fee Brother’s Maraschino Syrup
1/2 oz. Orgeat Syrup
1/2 oz. freshly squeezed lime juice*
1/8 oz. St. Elizabeth Allspice Dram
2 dashes of Miracle Mile Orange Bitters* *see notes below on varying degrees of sweetness in your orange juice
Combine all ingredients except orange peel and cherry with 6 oz. of crushed ice. Shake well and pour un-strained into a Tiki mug. Add more crushed ice to fill if necessary. Garnish with the orange peel looped over the cherry on a bamboo pick. Straw optional but recommended.
At first one might be shocked that with all the talk about the Allspice Dram there is only an 1/8 of an ounce here. Believe me… that is all you will need. It’s quite powerful stuff and a little goes a long way. If your orange juice is not very sweet, ours was, you can turn down the lime juice and orange bitters. Those two ingredients were added for more bite and tartness to counteract the overly sweet OJ. The Allspice Dram unites the drink in a satisfying way. Without it (and I know this because I forgot to add it on one try) the fruit flavors are segregated from the spice of the rum in a jarring way. Adding it is like a sweet bridge between those two worlds of flavor.
Named for the time of day lately when these start getting passed around in the house, they bring a lovely glow and just a little hint of warmth.
1-1/2 oz. Mount Gay Eclipse Barbados Rum
3/4 oz. Grand Marnier
1/2 oz. Rothman & Winter Orchard Apricot Liqueur
3/4 oz. freshly squeezed lime juice
1/2 oz. cinnamon syrup
2 dashes Miracle Mile Forbidden Bitters
Combine all ingredients into a shaker 2/3 filled with ice. Shake well to combine and strain into a chilled coupe.
This drink is quite dry. Sweet and tart are well balanced with the cinnamon and bitters lingering in the back adding a hint of spice.