Planter’s Punch

For anyone who has searched the internet, or hunted down books, they know there are a great many Planter’s Punch recipes out there.  It is not one of the oldest alcoholic beverages, aging as hundreds of years than thousands of years.  Yet, when considering the lifespan of rum, or what was first called “Rumbullion” (1650s), it is an old recipe, 200 years old – and still looking good.

Out of all the tiki drinks, “Polynesian” drinks, Caribbean drinks, or tropical drinks, out of the great many drinks to choose from – there were the first ones, the ones which started the craze, the originals.  Afterwards, numbering like the stars in the night sky, they opened the doors for a new creativity (or some not so much, more like stealing).  But in the beginning, which is a broad span of time, it astonishes me how most tropical drinks were not created anywhere near the tropics, but as a tribute to them, or most likely to remind people of far away exotic places.  Thanks to what I read from Beachbum Berry’s book, Remixed, when it comes to classic tropical drinks, the Daiquiri (Cuba), Planter’s Punch (Jamaica),  and Dr. Funk (Samoa) are the only originated in the tropics.  I have mentioned the Daiquiri in an earlier post, now I must pay my respects to another fostering fortification.

I have so much fun learning about rum’s history, where it first introduced production, the infancy of how to drink it – other than straight, development throughout the world, and the shining celebration of what rum is today because of it all.  Planter’s Punch had its own say in history, a voice which echoed into modern ears, a timeless recipe all on its own, as well as a blueprint for brilliant variations.  Here are two ways the recipe was remembered:

"Planter's Punch! A West Indian Recipe"
A wine-glass with lemon juice fill,
Of sugar the same glass fill twice
Then rub them together until
The mixture looks smooth, soft, and nice.
Of rum then three wine glasses add,
And four of cold water please take.
A Drink then you'll have that's not bad —
At least, so they say in Jamaica.
-- published in Fun magazine, London, September 1878
"Planter's Punch" 
This recipe I give to thee, 
Dear brother in the heat. 
Take two of sour (lime let it be) 
To one and a half of sweet, 
Of Old Jamaica pour three strong, 
And add four parts of weak. 
Then mix and drink. I do no wrong -- 
I know whereof I speak.
-- published in the New York Times, 8 August 1908
Note:  Back then, a “wine-glass” measurement was considered 2 ounces.

I need to say something about the garnish, because in this case it has to do with Jamaica more than it has to do with this drink.  Garnishing basically does two things:  It makes the cocktail look nice, and it gives off a scent, or sometimes many scents.  Of course there is the option of eating your garnish.  With that said, I’m throwing all of that out the window for this drink, just this once, and intend a garnish to mean more.  This garnish means something else.


Jamaica.  Please go there, and have the best time of your life.  Please spend lots of money on the island, please eat all you can and as many different things you can find.  I went with a group of finicky eaters, except for one.  He and I ate like kings on what the rest refused to eat, or too frightened to swallow.  I could go on and on about how many delicious foods and drinks come from that phenomenal island.  I’ll leave that between you and your internet.

I was lucky to study for a short time in Jamaica, far too short, and still miss the friends I made there.  My school sponsored a semester abroad, allowing me attendance to two universities (and a home-stay) in both Kingston and Mandeville.  When not in the classroom, we drove all over the island to celebrate “weekends” or “vacations” for the sake of exploration and curiosity.  It was simply glorious.  Ninety-nine life-changing days, ninety-nine days of paradise, ninety-nine days of beautiful scenery and beautiful people, including ninety-nine days of widespread poverty, yet always the wondrous sensation of the Jamaican spirit.  Please do no go to Jamaica for the place alone – it’s the people who make the place.  The nation is both land and people – the people become the land as the land becomes the people.  Please go there on vacation, and meet as many people as you can.

When I thought of making this drink, I wanted to separate the garnish from the thought process by using it to reflect my time on Jamaica, instead of provoking the flavors of the drink.  I drove by a banana plantation, noticing only for a moment a few banana pickers.  They wore next to nothing.  The term “rag” held more of a definition to that of fabric than what those men wore in the jungle.  Then on a northern  beach, on holiday, as a marching band played one of my favorite Bob Marley tunes, I bought the sweetest pineapple I’ve ever tasted from one of the sweetest ladies I’ve ever met.  And finally, while staying in Kingston at the Cole’s, at least two different mango trees fed us daily (of course not the only thing – some of the best food I’ve ever eaten was made by Mrs. Cole).

I will always remember Mrs. Cole (and her family, as well as Velita, the woman who worked there).  When I see a mango, or eat one, my mind immediately takes me to the comfort she provided under her roof.  I will always remember the kind woman who sold me the little pineapple before a rain came.  Regardless if it was such a short conversation, that spectacularly-filled moment marked itself in my memory whenever I eat pineapple – a moment so full of powerfully remembered events, making an ordinary day a holiday in its own right.  I will always remember those men walking along the road, wearing  strings for clothing under the dark shade of the dense banana fronds, foregrounding a waterfalls in the distant mountains.  I asked myself in that VW bus, “How long until jungles no longer exist?”  That moment is a permanent memory, and one I think of often, since I am able to buy bananas anytime.

These three fruits do not sum up all of my experiences in Jamaica.  However, this is the most honest representation I could think of without the use of a Jamaican flag.  Inhale deeply when you drink this, as with all drinks, but in this example inhale and imagine Jamaica.

Planter's Punch
3/4 oz fresh lime juice
1/4 oz fresh grapefruit juice
1/4 oz honey
1/4 oz falernum
1/4 oz simple syrup
1/2 oz Bärenjäger (honey liqueur)
1/2 oz gold Jamaican (Appleton)
1/2 oz dark Jamaican (Smith & Cross)
1 oz gold Virgin Islands (I used Pyrat, from Anguilla)
2 dashes Angostura bitters
6 oz crushed ice

Warm honey so it will shake more easily into other liquids.  Shake ingredients with crushed ice until frost begins to form on metal shaker. Pour unstrained into chilled glass.  Add more ice to fill if necessary.  Garnish with sizable chunks of pineapple, banana and mango (if the mango is too thin after cutting from the seed, join pieces and trim to look like one big piece).

I called the next recipe a Fizz because of the definition of a Fizz, which takes after an older invention – the Sour.  A Sour is a spirit mixed with an acidic juice and sugar.  The Fizz is basically a spirit mixed with an acidic juice and carbonated water, whose fame grew substantially in America between 1900 and the 1940s.  The Gin Fizz was particularly popular in New Orleans, another town specialty.

Wray & Nephew and Ting go great together.  There are a lot of people who don’t care for the flavor of Wray & Nephew rum, and understandably so since it has a unique taste about it.  And mixing it with other rums can get a little tricky because it can take over even after adding such a small amount.  I think of it very similarly to that of Maraschino liqueur – any more than a dash will alter the drink irrecoverably.  Another good example is demonstrated from the movie, The Myth of Fingerprints, where they briefly discuss the concept of spreading too much mustard on a sandwich, and in effect creating nothing more than a mustard sandwich.  Reluctant in adding too much Wray & Nephew, yet hoping the Myers’s rum would play its mellow pronouncements well enough in contrast, I knew the overproof would win since the term “overproof” essentially means more flavor anyway.  And for those unfamiliar with overproof rums, please always remember they are twice as strong, and require half as much for both flavor and alcoholic effect.  

Planter's Fizz
1 oz Myers's dark
1/2 oz Wray & Nephew overproof 
1 oz fresh lime juice 
2 oz Ting (Didn't have this time - used Jarritos) 
2 oz Pineapple pop (Jarritos)

Shake all but pop with ice, pouring unstrained into chilled tall glass.  Stir pop in gently.  Garnish with a cherry.

Will the Planter’s Fizz become my precedent recipe for Planter’s Punch?  Absolutely not.  The most simplistic version is what I will drink the most, followed by others’ renditions.  Only after properly paying tribute will I shake-up my own recipes.


Singapore Sling


Said to come from the drink, The Straits Sling, the Singapore Sling has a long history of struggling authenticity, whether the first practiced recipe was lost and experimented back to life from a loyal customer, or many names throughout time coming out with their claim to knowledge.  For me at least, it’s not so much what ingredients, but how much of what ingredients.  Regardless if the original Singapore Sling came from the Raffle Hotel or not, the amounts of the ingredients have altered through time.  I’ll first show you The Raffle recipe, then the one I like best.  I’ve tasted others too, even liked some, and am not saying there is only one recipe to drink, even suggesting you try all the different recipes you find to see for yourself.

Raffle Hotel recipe
1 oz gin
1/2 oz cherry brandy
4 oz pineapple juice
1/2 oz lime juice
1/4 oz Cointreau
1/4 oz Bénédictine
1/3 oz grenadine
dash of Angostura bitters

Garnish with a slice of pineapple and cherry.

Ted “Dr. Cocktail” Haigh extensively researched the Singapore Sling, writing an article for Mixologist: The Journal of the American Cocktail, later stating in his book, Vintage Spirits and Forgotten Cocktails, “Strictly speaking, the Singapore Sling is no longer a sling at all, insofar as the flavor and composition of that drink form differed from the cocktail” and then describing it as “the prototype of the future Tiki genre.”

Okay, a quick history for reference:  Before there was the cocktail, which is a generic term in modern times, what began it all was the punch.  The earliest British documented reference to punch dates to 1632 from India by sailors and employees of the British East India Company. The word comes from the Hindustani “panch,” meaning “five flavorings,” that is – spirits plus lemon, sugar, water or tea, and spice.  Most punches at that time were mixed from wine or brandy.  Later, when the Barbadian and Jamaican rum trade began to thrive, rum took the place of brandy in many recipes. In 1655, British punches began using rum.  There are several rum-based punches, the two most historical rum punches are the Planter’s Punch and Bajan Rum Punch.  Bajan (Barbadian) Rum Punch is one of the oldest rum punches and a simple recipe commemorated in a national rhyme, “One of Sour, Two of Sweet, Three of Strong, Four of Weak.” That is: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water.  The sling showed signs around 1759, which is a spirit, sugar and water, and mainly at first garnished with citrus peel and nutmeg.  Close to 1800, the sling found itself with the addition of bitters, making it a cocktail. The earliest definition of the cocktail in print called the beverage a “bittered sling,” a mixture of spirits, sugar, water, and bitters.  The definition of a sling is an iced alcoholic drink, typically containing gin, water, sugar, and lemon or lime juice.

I enjoy Haigh’s drink recipe better because of how he changed it, in effect highlighting the flavors where they were not as perceptible.  Believe it or not, the flavor of the gin is not as pronounced thanks to the other adjustments.  Lessening the pineapple juice makes it less of a dominant flavor, and more like a spice, as well as upping the lime juice and Cherry Heering please my taste buds more desirably.  Understandably, adding soda water thins the drink, but thankfully so since the earlier recipes did not succeed with me.  Maybe Dr. Cocktail simply made it more refreshing as well.

Ted Haigh's version
2 oz gin (I prefer a dry gin)
2 oz unsweetened pineapple juice
3/4 oz fresh lime juice
3/4 oz Cherry Heering
1/4 oz Cointreau
1/4 oz Bénédictine
1/4 oz grenadine (remember: real pomegranate syrup)
dash of Angostura bitters
soda water

Shake all but soda with ice.  Strain into ice-filled, pre-chilled, collins glass.  Top with soda water and stir.  Garnish with cherry, orange wheel, and pineapple (sorry – no pineapple on hand for the image).