“One of sour, two of sweet, three of strong, four of weak.” This 200-year-old recipe for Planter’s Punch translates to one part lime juice, two parts sugar, three parts Jamaican rum, and four parts water. In modern times, bartenders have taken this simple formula and expanded upon it, using various citrus juices in place of—or in addition to—lime, experimenting with other sweeteners such as honey or cinnamon syrup, and combining multiple rums to create a more complex and layered drink.
In the 1950s, well-traveled barman Dick Moano was responsible for tropical drinks at The Aku-Aku in Las Vegas, the Islander in Beverly Hills, and the Cambodian Room in Palm Springs, among other places, and his version of the Planter’s Punch is one of our favorites. It’s made with lime and grapefruit juices, dark Jamaican rum, gold Puerto Rican rum, and Haitian rum, honey and pomegranate syrup, and Angostura Bitters. All week long we’ll be featuring the Planter’s Punch (Dick Moano Version) on our menu as the Weekly Tiki.