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Planter's Punch

Like many cocktails of the mid-19th century, the origin of this one is subject to dispute. Some say it was first made in St Louis at the Planter's hotel, whereas others believe that it started in Jamaica as a drink to cool down thirsty workers. Either way, it gained enough popularity to become served in various bars from New York to Kentucky by 1900. It's often called a tiki drink, and it's likely one of the first of its kind.

Esquire magazine describes the simple version of The Planters Punch as ‘distinctly palatable’. Our version takes it up a notch or two as we recommend Angostura Bitters to give it an extra kick. Be sure to stick to Dark Rum and you’ll have yourself a classic Caribbean cocktail.

You can always mix Planters Punch in a large jug and serve when you’re having lunch outside.

Planter's Punch


  • A highball glass
  • 1 double shot of Gosling's Black Seal dark rum
  • 2 tablespoons of orange juice
  • 2 tablespoons of pineapple juice
  • 1 tablespoon of lemon juice
  • 2 teaspoons of grenadine
  • 2 teaspoons of sugar syrup
  • 3 dashes of Angostura bitters
  • Cocktail shaker
  • Ice
  • Cocktail cherry and pineapple slice to garnish

How to serve it

  • Combine all the ingredients in a cocktail shaker apart from the Angostura bitters.
  • Shake well, strain into the glass and layer the Angostura bitters on top.
  • Garnish and serve.

Variations of this Planter's Punch recipe usually involve substituting the fruit juices, and in the earliest known examples, they were substituted with water and sugar, making it a form of lemon-flavoured grog. Try substituting the dark rum with a spiced rum such as Kraken black spiced rum, or use lime juice instead of lemon juice.

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