Jasper’s Jamaican Planter’s Punch

A variety of one of the oldest known cocktails is Jasper’s Jamaican Planter’s Punch:

• 1.5 ounces dark Jamaican rum (Coruba)
• 1.5 ounces Jasper’s Secret Mix

Add to a 10-ounce highball glass filled with cracked ice. Stir vigorously. Top off with more ice. Jasper garnished his with a pineapple spear, an orange slice, and a cocktail cherry. You can also use fresh mint.

The earliest recipe for Planter’s Punch dates from 1908:

Fish House Punch

For the Fourth of July, what could me more patriotic than Fish House Punch?

• 2.0 quarts Jamaican Rum (Appleton recommended)
• 1.0 quart brandy (Hennessy recommended)
• 0.5 pint peach brandy
• 0.5 pint maraschino liquor
• 1.0 quart freshly made green tea
• 1.0 pint lemon juice
• 1.0 pound powdered (not confectioners’) sugar
• 1.0 bottle champagne

Stir together in a large pot with lid. Let brew (they advise for two days). When ready, pour over ice in a punch bowl and stir in the champagne

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Don the Beachcomber’s Zombie

The Walking Dead may have ended for the season, but the Zombie “lives” on:

• 1 teaspoon brown sugar
• 1 ounce fresh lemon juice
• 1 ounce gold Puerto Rican rum
• 1 ounce 151-proof Demerara rum (from Guyana)
• 1 ounce white Puerto Rican rum
• 1 ounce unsweetened pineapple juice
• 1 ounce fresh lime juice
• 1 ounce passion fruit syrup
• 1 dash Angostura Bitters

Dissolve the brown sugar in the lemon juice. Combine it with everything else in a cocktail shaker with crushed ice. Shake well, and pour all into a collins glass. Garnish with a mint sprig.

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Twelve Mile Limit

Another cocktail with an interesting name, the Twelve Mile Limit:

• 1.0 ounce white rum (Appleton White Jamaican recommended)
• 0.5 ounce rye whiskey
• 0.5 ounce brandy (Hennessy VS recommended)
• 0.5 ounce grenadine
• 0.5 ounce lemon juice

Shake in an iced cocktail shaker and strain into a cocktail glass. Garnish with a lemon twist.

I chose this drink specifically in an attempt to fill out sections of the index that looked a little bare.

The Millionaire

The one time this phrase may actually work, “Bartender, make me a Millionaire”:

• 1.50 ounces Myers’s Original Dark Rum
• 0.75 ounce sloe gin
• 0.75 ounce apricot brandy
• juice of one fresh lime (1 to 1.5 ounces)

Shake vigorously in an iced cocktail shaker. Strain into a cocktail glass. Garnish with a lime wedge.

Okay, so I stole that line from Dr. Cocktail, and while he ended his recipe with it, I decided to use it at the beginning, so they are as different as a Martini and a Gibson.

Knickerbocker á la Monsieur

While the majority of cocktails I’ve made so far are based on rye or gin, in the early “archaic” age of cocktails the default spirit was rum, as in the Knickerbocker á la Monsieur:

• 2.0 ounces Virgin Islands rum
• 0.5 ounces orange curaçao
• 0.5 ounce raspberry syrup
• 1.0 ounce lemon juice
• 1 slice orange
• 1 slice pineapple

Add all to crushed ice in a goblet, collins glass or tumbler, stir and serve. Garnish with more fruits in season.

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The Fogcutter (Early)

Here is my third and final attempt at the Fogcutter. This one is from the book and attributed to Don the Beachcomber:

• 2.0 ounces Barcardi Gold rum
• 0.5 ounce Plymouth Gin
• 1.0 ounce Pisco Brandy
• 1.0 ounce orange juice
• 2.0 ounces lemon juice
• 0.5 ounce orgeat syrup
• 0.5 ounce cream sherry

Shake all ingredients except the sherry with ice cubes. Pour into a chimney glass, and add more ice to fill. Float the sherry on top.

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