Planter’s Punch

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Cocktail History

The Planter’s Punch is a vintage cocktail that is believed to have been created in the late 1800s in Jamaica. The recipe, which is most often served in a large format punch as is implied by its name, is made with a simple mixture of rum, pineapple, pomegranate syrup, and citrus juices that altogether make a great party drink for all palates.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Dark Rum: This is a type of rum made with fermented sugarcane juice or molasses and yeast, which are distilled and then aged, often in charred barrels, to develop a full-bodied, caramelized flavor.

Pineapple Juice: This is the liquid extracted from the flesh of ripe pineapples that has a sweet, tangy tropical flavor and bright yellow color.

Grenadine: This is a sweetener made with pomegranate juice and white sugar, which are heated and infused into a syrup with a deep, sweet-tart flavor.

Orange Juice: This is the liquid extracted from the flesh of ripe oranges that has a light, sweet citrus flavor and pale orange color.

Lime Juice: This is the liquid extracted from the flesh of ripe limes that has a zesty, sour flavor and light green color.

Pineapple Wedge: This is pineapple flesh that has been cut into a wedge shape.

Mint: This is an herb made from the leaves of the mint plant, which are harvested and used for their cool, aromatic flavor.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Chef’s Knife: This is used to cut larger fruits and vegetables into slices for the garnish. I used the OXO Good Grips 8-Inch Chef’s Knife.

Pineapple Corer: This is used to remove the core of the pineapple before it’s juiced. I used the OXO Good Grips Stainless Steel Pineapple Corer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer for the lime and the Hamilton Beach Large Juicer for the pineapple.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Sunset-like orange red hue

• Aroma: Ripe fruit with notes of pineapple and citrus

• Taste: Sweet and tart flavors with juicy orange, lime, and pineapple blending seamlessly with the rich, molasses-like depth of the dark rum and a subtle hint of spice

• Finish: Smooth, sweet pomegranate syrup with more tropical fruit notes

Kendall’s Take
“There’s a reason Planter’s Punch has stuck around in the tiki world for so long. It’s essentially just a simple combination of rum and fruit juices, but the flavors come together in a way that’s bright, juicy, and endlessly drinkable. It’s the kind of cocktail that feels right at home at a backyard party or summer gathering. Make a big batch, and I can just about guarantee it won’t last long.”

Recipe

This cocktail recipe was found in The Essential Cocktail Book: A Complete Guide to Modern Drinks by the editors of PUNCH and Megan Krigbaum.