Planters Punch Recipe
Make Planters Punch Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Punch Base
Bitters & Spice
Garnish & Serve
Method
Punch Base
Juice and measure
If using fresh fruit, squeeze oranges, pineapple (or use pre-bottled juices). Measure 2 cups orange juice, 1.5 cups pineapple juice and 1/2 cup fresh lime juice. Chill if possible.
Combine liquids
In a large pitcher or punch bowl (able to hold at least 3.5–4 quarts), pour in 1.5 cups dark rum and 1/2 cup light rum. Add the orange, pineapple and lime juices.
Sweeten and color
Stir in 1/4 cup grenadine and 3 tablespoons simple syrup. Taste and adjust sweetness—add up to 1 additional tablespoon simple syrup if you prefer it sweeter.
Bitters & Spice
Add 1 teaspoon Angostura bitters to the punch and stir. If using, grate a light dusting (about 1/4 teaspoon) of fresh nutmeg over the surface and gently stir once to incorporate. The bitters add depth and the nutmeg provides a warm aromatic note.
Chill & Serve
Fill the punch bowl or pitcher with 6–8 cups of cubed ice to chill the punch without overly diluting. Stir briefly to cool the mixture evenly.
Ladle the punch into individual glasses filled with additional ice if desired. Garnish each glass with an orange slice, a pineapple wedge, a maraschino cherry and a sprig of mint. For classic presentation, float an extra orange slice and cherry on top of the bowl.
Serve immediately. Provide a small spoon or stirrer so guests can remix as the ice melts. Leftover punch can be refrigerated (without ice) for up to 24 hours; stir before serving and add fresh ice and garnishes.