Planter’s Punch is a classic rum drink that first appeared in print in a 1908 edition of the New York Times. Like other drinks, this has a disputed origin: one claim refers to the Planter’s Hotel in St. Louis and another tells of a Jamaican planter’s wife who concocted it to cool down the workers.
This recipe is just one version, others include combinations of curacao, bitters or other juices such as pineapple and orange. At some bars a bar punch mix is used to fill. Also, you can easily increase the recipe’s volume and serve it as a party punch or you can go with the non-alcoholic Planter’s Punch.
Ingredients:
* 2oz dark rum
* 1/4 oz grenadine
* equal parts sour mix and either pineapple or orange juice to fill
* club soda (optional)
* maraschino cherry for garnish
* lemon or orange slice for garnish
Preparation:
1. Pour the grenadine and juice mix into a mixing glass filled with ice cubes.
2. Shake well.
3. Strain into a highball glass filled with ice cubes.
4. Top with club soda if you want.
5. Garnish with the lemon slice and cherry.
Personally, I prefer to simply drop the cherry in the punch, thus allowing it to soak up all that great flavor!
For a thirsty crowd, multiply the recipe by number of servings and serve in a pitcher with ice.
