Caribbean, generally (1700s)
Truth is, I’ve been remiss. Planter’s Punch certainly qualifies as a “basic drink,” one of perhaps a handful of core templates that inspire countless variations. You have the “cocktail” Old Fashioned (template: spirit, sugar, bitters, rock ice), the “aromatic” Martini (template: 2:1 spirit / aromatized wine, served up), the “sour” Daiquiri (template: 2:1:1 spirit / citrus / sweet, up), the… um… “Collins” Tom Collins (template: 2:1:1 spirit / citrus / sweet with dilution & bubbles, served tall), and the punch – simply a large-format Collins with the addition of spice. Some other oddball drinks are out there, either part of a smaller family or black sheep out on their own: drinks like Egg Nog, Irish Coffee, Ramos Gin Fizz. The world of cocktails is chaotic and resists tidy taxonomy. But some rules do apply, whether these drinks like it or not.
So, as a punch, this came to British and Dutch sailors by way of the Caribbean – and from there to the world. Punch was all the rage in Colonial America and held dominance at the local watering hole until the mid-1800s, when the pace of life quickened and people just couldn’t take the time to spend hours imbibing socially. I can’t imagine what they would think of today’s world, poor souls. Drinks became reduced down to individual portions, and the Planter’s Punch in particular was a popular novelty for tourists visiting Jamaica’s Hotel Titchfield and Myrtle Bank Hotel. Myers’s Rum even rebranded their labels as the Planter’s Punch rum in the 1930s. You may have heard different versions of this rhyming recipe for punch: “one of sour, two of sweet, three of strong, four of weak, and a touch of spice to make it nice.” The sour is typically lime, the sweet is almost always just simple syrup (but a bit of grenadine is not uncommon), the strong is our old buddy rum, and the weak is dilution – from shaking with ice, from serving over ice, and from seltzer. The spice is simply Angostura bitters, potent with Caribbean spices like cinnamon, clove, and nutmeg.
Now, were we to strictly follow that singsong rhyme, this drink would come out unbalanced. That 1-2-3-4-5 thing works in a punch bowl, where moderate dilution is welcome. Punch (in that format) is meant to be sipped communally over a long conversation. This is more of a solitary sipper – better suited to a lazy afternoon in the hammock. Side note: progressing from its popularity as a tropical refresher, Planter’s Punch became the inspiration for many successful tall tiki drinks beginning with Don the Beachcomber’s Zombie. When dimensionalized into a tiki drink, the strong component can change from one rum to four rums. The sweet can be a mix of multiple syrups and tropical flavors. Spice is often integrated into the syrups, like the ginger kick in falernum or the allspice in pimento dram. Try this simple, direct version – then give the tiki approach a go and see what you come up with!
Hardware: Shaker, Jigger, Barspoon, Cocktail pick, Straw (optional)
Ice: Ice cubes, Cracked ice
Glassware: Collins glass
Spirits: Dark Jamaican rum (recommended: Coruba)
Mixers & Liqueurs: Simple syrup, Seltzer (or sparkling mineral water (recommended: Pellegrino))
Juices, Accents, & Garnishes: Lime juice, Lime wheel
In a shaker about a third-full with ice cubes, add:
2 oz dark Jamaican rum
1 oz lime juice
3/4 oz simple syrup
2 dashes Angostura bitters
Shake well to blend and chill, then strain into a Collins glass filled about two-thirds of the way up with cracked ice. Top with:
1 1/2 oz seltzer
Stir lightly to blend and garnish with a lime wheel. Optionally, serve with a straw.