The Planter’s Punch

The other day we came across an old advertisement from the good folks at Myers’s Distillery in Jamaica for The Planters Punch. Here is a drink that has as many renditions as it does claims to its origins. Some say it was invented at the Planter’s Hotel in Charleston South Carolina, others a hotel of the same name in St.Louis, Missouri. More than likely it came from the punch bowls that graced the tables of sugar plantation owners in Jamaica. The recipe above was published in the New York Times in 1908 and captures the essence of the drink, though for today’s palate translates a bit strong. Over the years variations of the drink have come to include orange and pineapple juices in a style that is a bit more temperate for contemporary tastes. The one common thread that defines any self-respecting Planter’s Punch is the use (if only in part) of Jamaican dark rum. This molasses drive spirit lends itself beautifully to citrus juices of all kinds. Below we offer you two renditions of the Planter’s Punch.  The first is the recipe above with the techniques used to make it properly and the second representing the most common version found today in restaurants around the world. Whether you enjoy the original version, the contemporary version, or your own variation, summer is here and the Planter’s Punch is a perfect cocktail for the season.

Planter’s Punch #1

“One of Sour, Two of Sweet, Three of Strong, Four of Weak.”

 In a Shaker Glass filled with Ice Add:

• The Juice of One Large Lime
• Two Ounces Simple Syrup
• Three Ounces Myers’s Dark Jamaican Rum
• Four Ounces of Water

Shake As Long and Hard as You Can.  Strain into a Large Goblet Filled with Ice and Garnish with a Cherry.  This recipe makes a drink that will fill a 20 oz. goblet and might be best served as two 10 oz. drinks.

Planter’s Punch #2

In a Shaker Glass filled with Ice Add:

• 1 Ounce Myers’s Dark Jamaican Rum
• 1 Ounce Bacardi Light Rum
• 2 Ounces Pineapple Juice
• 2 Ounces Orange Juice

Shake As Long and Hard as You Can.  Strain into a Goblet (12 Ounce) Filled with Ice.  Float ½ Ounce of Myers’s Dark Jamaican Rum on Top of Drink.  Garnish with an Orange Flagged with a Cherry.