Planters Punch Recipes

Steps:

• Combine 3 ounces gold rum, 1 ounce lime juice, 3/4 ounce demerara syrup, 1/4 ounce grenadine and 2 dashes of angostura bitters in a shaker with ice; shake well. Strain into a tall glass filled with ice. Garnish with a mint sprig and pineapple slice.

Steps:

• For each cocktail combine 2 oz of the above Planter's Punch Mix in a tall glass with ingredients listed above for one cocktail.
• Makes 1/2 gallon punch base.

Steps:

• In a cocktail shaker, combine lime juice and sugar, stirring to dissolve the sugar. Add rum, ice and bitters and shake. Pour punch into a glass, unstrained.

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• In a large container, combine all of the ingredients and stir to dissolve the concentrates. Refrigerate until ready to serve. Serve over ice in tall glasses. Garnish with an orange w

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• Add captain morgan original spiced rum, orange juice, pineapple juice, lime juice, lemon juice, sugar, and grenadine.
• Shake with ice and strain into ice filled glass.
• Garnish with cherry flag.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch metal baking pan. Line the bottom of the pan with parchment paper.
• Put the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Put the butter and both sugars in a second large bowl and beat with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition; beat until smooth, then add the sour cream. Add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure the batter is well mixed. Add the grenadine, lemon zest, lime zest and orange zest, and stir until just combined.
• Pour the batter into the prepared pan and smooth the top. Bake until the cake is light golden on top and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Transfer the cake to a cooling rack and let cool for 10 minutes. Invert the cake onto the rack, unmold from the pan and remove the parchment paper. Turn the cake right-side up on the rack and let cool completely before serving.

Steps:

• Pour limeade into a large pitcher with a lid; stir in water, rum, grenadine syrup, lime juice, and bitters until well mixed. Cover pitcher and freeze punch until slushy, 8 hours to overnight.
• Fill individual serving glasses with ice; Spoon about 3 tablespoons punch-slush mixture over ice. Top with club soda and stir gently.

Steps:

• In a large pitcher filled with ice, combine lemon juice, lime juice, orange juice, grapefruit juice, rum, grenadine, and bitters. Serve with lime wedges.

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• Lightly moisten the mint sprig and sprinkle with sugar. Set aside.
• Fill a Collins glass with ice. Pour in orange juice, lime juice, lemon juice, and pineapple juice. Stir until the glass is frosted. Add light rum and Jamaican rum; stir until combined. Top with triple sec and grenadine. Garnish with slices of orange, lemon, pineapple, maraschino cherry, and the sugar-dipped spring of mint. Serve with a straw.

Steps:

• In a pitcher, thoroughly mix first six ingredients.
• Divide punch among six individual tall glasses filled with crushed ice.
• Top with soda water.
• Garnish each with an orange and a lemon and top with 1 teaspoon of brandy.

Steps:

• Mix first 7 ingredients in a pitcher and fill with ice cubes.
• Fill glasses with ice cubes and pour punch into glasses garnish and drink up.

Steps:

• Mix first 3 ingredients in shaker or blender.
• Add sugar and grenadine.
• Shake or blend until frothy.
• Serve over shaved ice in a highball glass.
• If desired, garnish with a slice of orange, a cherry, and a sprig of mint.