Cocktail & Other Recipes By Spirit Rum Cocktails

Rainbow Planter’s Punch

By
Liquor.com
Liquor.com

Liquor.com has been serving drinks enthusiasts and industry professionals since 2009. Our writers are some of the most respected in the industry, and our recipes are contributed by bartenders who form a veritable "Who's Who" of the cocktail world.

Learn about Liquor.com's Editorial Process
Updated 02/4/22
rainbow planter’s punch cocktail in a punch bowl with citrus wheels, next to filled punch glasses

Dale DeGroff

Punches have a serious pedigree, dating back to at least the 17th century. Traditionally composed of a spirit, citrus, spice, sugar and water, punch is one of the earliest known cocktail templates, and ever since its creation, bartenders and drinkers have experimented to make countless recipes. Punch can be made as as single serving, but today it’s more common to create large batches meant to serve a crowd.

Large-scale punches are perfect party drinks because because they allow guests to serve themselves, which is convenient for them and for the host. The best punches are refreshing, delicious and easy on the eyes, often decorated with edible garnishes and served in attractive bowls. The Rainbow Planter’s Punch checks all of these boxes. It’s an instant-party-in-a-bowl that serves six and was created by New York cocktail legend and author Dale DeGroff.

This recipe is a riff on the classic Planter’s Punch, a simple mixture of rum, lime, sugar, grenadine and bitters. But DeGroff dials it up a few notches by combining dark rum, light rum, orange curaçao, allspice dram, orange juice, pineapple juice, lime juice, grenadine, simple syrup and bitters. The ingredients join forces to produce a Tiki-lover’s dream: The punch is tart, refreshing and packs a wallop.

Some punches are chilled in the bowl and doled out to awaiting cups, but DeGroff suggests shaking each drink to order, a step that ensures maximum freshness.

Ingredients

  • 5 ounces Appleton white rum

  • 5 ounces Myers’s dark rum

  • 3 ounces orange curaçao

  • 1/2 ounce St. Elizabeth allspice dram

  • 6 ounces orange juice, freshly squeezed

  • 6 ounces pineapple juice

  • 3 ounces grenadine

  • 3 ounces lime juice, freshly squeezed

  • 3 ounces simple syrup

  • 1 tablespoon Angostura bitters

  • Garnish: lime slices

  • Garnish: orange slices

  • Garnish: pineapple slices

Steps

Serves six.

  1. Combine the white rum, dark rum, orange curaçao, allspice dram, orange juice, pineapple juice, grenadine, lime juice, simple syrup and bitters in a large pitcher or punch bowl.

  2. Garnish bowl with lime, orange and pineapple slices.

  3. When ready to serve, add individual servings to a shaker with ice and shake until well-chilled.

  4. Strain into punch cups or large goblets filled three-quarters of the way with ice.

  5. Garnish each cup with citrus and pineapple slices.