Southern Punch with a Past
Planter’s Punch—the classic pre-Prohibition libation typically made with dark rum, a combination of citrus and pineapple juices, and a splash of grenadine—may be the ultimate relief for a sultry day. And it’s a breeze to make.
Peninsula Grill’s Planter’s Punch:
1 ½ oz. Myers’s Rum
¾ oz. freshly squeezed orange juice
¾ oz. pineapple juice
dash of grenadine
Shake and serve over ice. Garnish with an orange slice and cherry.
Serving a crowd?
Try this variation of the classic from Denise Gee, author of Southern Cocktails: Dixie Drinks, Party Potions, & Classic Libations, and share with friends.
Serves 14 to 16
1 (750-ml) bottle dark rum
1 (6-oz.) can frozen lemonade concentrate
1 (6-oz.) can frozen orange juice concentrate
2 oz. freshly squeezed lime juice
1 ½ oz. grenadine
4 cups water
Garnishes: orange slices and maraschino cherries
Combine all ingredients except the garnishes in a large container; stir well.
Chill until ready to serve, then ladle or pour into punch cups or ice-filled cocktail glasses. Add the garnishes.
Looking for more cocktail recipes? Try one of these:
Knockout Bourbon Punch