Jeff Berry’s Noa Noa is designed in the classic tradition of Caribbean cocktails—at its heart, it’s an easy mix of rum, lime, sugar and ice. In fact, you could consider it a minted version of the basic Daiquiri.
There are many names for this version of rum, citrus and sugar: “Planter’s Cocktail,” “Jamaican Rum Punch,” and most commonly, Planter’s Punch.
Planter’s Punch is more of a drink category than a single recipe. In its simplest form—rum, sugar, lime (or lemon), water, perhaps some tea, and spice or bitters—it is clearly the direct descendant of the classic rum punches of the seventeenth and eighteenth centuries. Continue reading “Planter’s Punch”
Are you ready to take on one of the grandest, and most insidious, punches of all?
It’s whiskey, brandy, rum, and Champagne all bundled up together. The result is Chatham Artillery Punch, a tricksy and seductive charmer—an iron fist in a velvet glove. Continue reading “The velvet glove — Chatham Artillery Punch”
We just celebrated Independence Day in the US, and this year it occurred to me how fortuitous it is that the Founders did not do their treasonous work in the dark and cold of a winter evening.
I hadn’t paid attention to swizzles until a couple of months ago. I had always found the name amusing, but I had never bothered to learn about them—so many cocktails, so little time. Then Tony Harion suggested I add the Queen’s Park Swizzle to my list of summertime coolers, and my interest was piqued. It was a hot day, and I had a brand new ice crusher, so it was time to learn about swizzles.
Continue reading “Back to the tropics with the Queen’s Park Swizzle”