The Cocktail Scientist
Planter's Punch
PLANTER'S PUNCH
Introduction
Planter’s Punch is an iconic cocktail which is deeply rooted in the evolution of rum punch. Over the centuries, multiple variations of rum punch, like Planter’s Punch, have emerged. From a scientific perspective it is probably best to analogize Planter’s Punch place in the world of cocktails using the Biological Classification System which is the process by which scientists group organisms on how similar they are (Domain > Kingdom> Phylum > Class > Order > Family > Genus > Species). If planter’s punch were classified in biological terms, the cocktail’s taxonomic rank would surely be a Class underneath the Phylum of Rum Cocktails, the Kingdom of Rum, and the Domain of Spirits. All the different variations of Planter’s Punch would thus be classified under order.
However, regardless of classification and the number of variations, Planter’s Punch is a delicious and flavorsome cocktail, and continues to be found on cocktail menus across the world.
Materials & Methods
Kapok Tree Planter’s Punch – 1957 Recipe (1)
- Rum – 1.25 oz (37.5 ml) Light White Rum
Test tubes of Cocktail Scientist 2
- Rum – 1.50 oz (45 ml) Amber Rum
- Rum – 2.5 oz (75 ml) Myer’s Jamaican Rum
- Lime juice – 2.0 oz (60 ml)
- Orange juice – 2.0 oz (60 ml)
- Pineapple juice – 2.0 oz (60 ml)
- Grenadine – 1.0 oz (30 ml)
Mix orange juice, pineapple juice, lime juice, light white rum, Amber Rum, 1.25 oz (37.5 ml) of the Myer’s Jamaican Rum, and 0.5 oz (15 ml) of grenadine.
Shake the ingredients vigorously and strain into a large ice filled cocktail glass.
Add 0.5 oz (15 ml) of grenadine and top with the remaining 1.25 oz (37.5 ml) of Myer's Jamaican Rum.
Garnish with orange slice & Maraschino Cherry.
Discussion
Historical Origin
The true origin of Planter's Punch is an enigma shrouded with suspicion of roots in Jamaica, and one must only look to the mysterious origin of rum punch itself to understand that punch has a history of inexactness. To better understand the foundational ingredients of Planter's Punch, it is important to understand how Rum Punch came about in the first place. Punch made its debut in recorded history on September 28th, 1632 when Robert Adams, a man-at-arms with the English East Indian Company (EEIC), wrote a letter to Thomas Colley thanking him for a favor and wished him well on upcoming travel and an expected promotion (2). In the letter he writes, “I hope you will keep good house together and drink punch by no allowance.”
Theories are plentiful about the origin of punch, one of which claims punch is of Indian descent in which the word “punch” has been said to be derived from Hindi (panca) “five,” referring to the number of original ingredients which called for spirits, water, lemon juice, sugar, and spice (3). Another theory claims that the word punch originates from the English word “puncheon” which describes a type of barrel that was used to transport alcohol on ships (4).
Today many historians agree based on strong circumstantial evidence, a sailor, more than likely one of nautical origin, and not a factor with the EEIC nor an Indian created the first punch recipe. The evidence is drawn from the availability of spices in the Far East which enhanced taste, the unavailability of beer, water and wine on long voyages because they would sour and turn rancid, and much like the evolution of the Daiquiri, citrus was added to the formula to protect against scurvy, not to mention there are no ancient or historical Indian writings recalling the creation of punch.
And while Rum Punch, and its many variations, has blossomed in popularity throughout the years, it is believed that Planter's Punch originated in Jamaica, and not the Planter’s Hotel in Charleston, South Carolina, likely due to the travel of English or Dutch sailor on the trade routes. To further the support of Planter's Punch Jamaican birth, in 1878, the London magazine, Fun, ran instructions in verse for creating “Planter's Punch! A West Indian recipe” (5).
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 -
However, it is popular belief that the London magazine took this interpretation from an 18th- century Jamaican lyrical rhyme for Rum Punch which called for: “One of sour, two of sweet, three of strong, four of weak.” The ratios of 1-2- 3-4 specifically call for lime juice, sugar, rum, and water.
It is from this literary verse that the world has reinvented planter’s punch as we know today over and over, and why in the 1940’s a typical Planter's Punch recipe began to call for fruits and juices from oranges, pineapples, and even grapefruit thanks much in part to Don the Beachcomber (6). The Kapok Tree’s Planter's Punch is likely derived from one of Don’s famous Planter's Punch recipes only missing Falernum and Bitters from the cocktail (7).
Flavor Profile
The Kapok Tree’s Planter's Punch recipe utilizes seven ingredients in total, and mixes three distinct rums with multiple sweet elements, much like Don the Beachcomber did with his tropical ingredients. While the light rum, which is a low congener rum absent of any significant esters, does increase the alcoholic content of the cocktail, the real purpose of its addition is two- fold: (1) to add brightness to the cocktail due to its transparent nature, as most of the ingredients in the cocktail are either translucent or opaque and (2) allow for the sweetening properties of the other ingredients to reveal their presence.
Amber rums on the other hand receive their color either from the addition of caramel additives to the final rum formulation or aging in wooden barrels. The addition of the Amber Rum to the Kapok Tree’s Planter Punch formulation provides intent to showcase the cocktail’s characteristically high alcohol content as Amber rums are normally stronger tasting than light rums and the Planter’s Punch recipe historically calls for darker rums.
However, the real beauty of the Planter’s Punch cocktail lies in the flavorful balance of sweet and sour with a Jamaican Dark Rum, which is normally a heavy bodied rum rich in flavor and containing a large share of esters. In the use of Myer’s Dark Rum in the Kapok Tree’s Planter Punch recipe you can taste the heavy molasses flavor that is carried over during the rum’s production process. During the production of Myer’s Dark Rum, molasses from which it is made from, is put back into the final product after distillation and enhances the characteristic aroma and flavor of the rum.
As mentioned earlier, rum punches evolved over time based on the availability and necessity of key ingredients, and this is the case for both sweet and sour ingredients in Planter’s Punch. Adding the sweetening properties of sugar made colonial rum more palatable, and in the case of the Kapok Tree’s Planter’s Punch sugar is a carry-over ingredient and it is found in the use of grenadine. Grenadine originated from the French word "grenade" which means pomegranate, with pomme meaning apple and granate derived from the Italian word for seeds (8). On the other hand, the sour properties of lime juice originated for survival as the use of citrus in early maritime travel has been well documented and linked to the prevention of scurvy. Adding lime juice to rum punches today ensures that the cocktail is a savory cocktail and not limited to just sweetness from the addition of sugar.
Today’s modern Planter’s Punch, like the Kapok Tree’s recipe, utilizes fruit juices which phenotypically link the cocktail with the tropics. The use of pineapple and orange juices, albeit moderately sweet with natural sugars, really enhance the sharpness of the cocktail, as both have acidity levels ranging between pH 3-4. The use of fruit juices also keeps the cocktail true to its ancestry by providing the “weak” in the lyrical rhyme, “one of sour, two of sweet, three of strong, four of weak.”
Nutrition
While the Kapok Tree Planter’s Punch recipe calls for over 11 ounces of a high caloric and high sugar intake, this is typical of most Planter’s Punch recipes. The use of sweet is intentional and in the original formula. Thankfully the use of weak brings down the overall high concentration in the cocktail making the cocktail flavorful and enjoyable.
Nutrition Facts
(Amount per 1 Fl oz)
Calories: 48.5
Total Fat: 0.03 g
Cholesterol: 0mg
Sodium: 0.89 mg
Total Carbohydrates: 2.78 g
Dietary Fiber: 0.01 g
Sugar: 2.32 g
Conclusion
Rum punches are not only cocktails that have sweet aromatic profiles but have played a vital role through the course of history. Their mere existence has influenced maritime activity and contributed to the rise of the new world. While Planter’s Punch may fall short from a health and nutrition perspective, it remains a work of art with many esters that contribute to the fruitful aromatic properties of the cocktail. Always a wonderful option for social engagements, rum punches like planter’s punch have only grown in popularity with punch bowls.
References
1. Astray Recipes: Kapok Tree Planter’s Punch. Retrieved from: https://www.astray.com/recipes/?s how=Kapok+tree+planter%27s+punch
2. Wondrich, D. (2010). PUNCH. The Delights (and Dangers) of the Flowing Bowl. NY: Penguin Group.
3. Punch. The Online Etymology Dictionary. Retrieved from: https://www.etymonline.com/word/punch
4. Difford, S. (2019). Punch. The History of Punch. Retrieved from: https://www.diffordsguide.co/encyclopedia/1300/cocktails/ punch-the-history-of-punch
5. Curtis, W. (2006). And a Bottle of Rum. NY: Broadway Books.
6. Moss, R. (2011). The Fruity Rum Drink Known as Planter’s Punch Goes Way Back in Time. Charleston City Paper (01/05/2011).
7. Professor Cocktail. (2012). Planter’s Punch – The Original Tiki Drink. Retrieved from: http://professorcocktail.com/rum/planters-punch/
8. Grenadine. Retrieved from: https://en.wikipedia.org/wiki/grenadine
