The Planter's punch

If tourism is probably at the origin of the democratization of this cocktail, it took many recipes for the cocktail to be adopted in its final version.

Quintessence of laziness, the cocktail consists of a third of each ingredient... Easy to be able to make Planter's Punch after Planter's Punch!

You should therefore know that the cocktail has gone from a real Punch with its proportions which made it well diluted, to an intense cocktail in taste - all the more so if you load the mule with a Jamaican navy strength rum for example -.

In summary:

The writings span over almost a century and travel across several continents.

It started in England in 1824 with

1 part sour, 2 parts sweet, 4 parts alcoholic, 20 parts soft

then in 1853 with

1 part sour, 2 parts sweet, 4 parts alcoholic, 8 parts soft.

In 1874, in a recipe soberly titled “Punch”: 1 part sour, 2 parts sweet, 3 parts alcoholic, 4 parts soft.

To end with the most referenced and drunk recipe that dates back to the 1920s, democratized by the Titchfield Hotel which popularized the cocktail alongside the Myrtle Bank, another hotel on the island of Jamaica:

Planter's Punch Recipe

The Sacrosanct Trinity:

1 third of lime

1/3 simple sugar syrup

1 third of Jamaican rum -Appleton or Smith & Cross for example-.

On crushed ice in a tumbler, garnish with half an orange slice.

You can find the history of this punch in the excellent Potions of the Caribbean by Jeffrey Berry, undisputed master of the Tiki