Simple Planter’s Punch


This tropical drink hails from Cuba.

1 (750-Ml) Bottle Dark Rum
1 (6-Ounce) Can Frozen Pink Lemonade Concentrate
1 (6-Ounce) Can Frozen Orange Juice Concentrate
2 Ounces Freshly Squeezed Lime Juice
1½ Ounces Grenadine
4 Cups Water

Garnishes: Orange Slice and Maraschino Cherry, sometimes the addition of fresh mint.

Combine all ingredients except the garnishes in a large container; stir well.

Chill until ready to serve, then ladle or pour into ice-filled cocktail glasses. Add the garnishes.

Pimm’s Cup

Created in 1840 in England, the Pimm’s recipe is a closely guarded secret. Enjoy this Southern version with its spicy, herbaceous finish of the amber, gin-based liqueur. A cucumber slice adds the perfect touch of freshness.

1¼ Ounces Pimm’s No. 1 Liqueur
4 Ounces Lemonade
1 Ounce 7up

Garnish: Cucumber Slice

Pour the liqueur, lemonade, and 7Up into a highball glass filled with ice; stir well. Add the garnish.


The Hurricane


1½ Cups Pineapple Juice
1¼ Cups Orange Juice
1 Cup Pomegranate Juice
½ Cup Grenadine
½ Cup Simple Syrup
½ Cup Freshly Squeezed Lime, Plus More To Taste
1¼ Cups Light Rum
1½ Ounces Dark Rum
2 Ounces Triple Sec

Garnishes: Orange And Lemon Slices, Maraschino Cherries With Stems

Combine all ingredients except for the garnishes in a large pitcher and stir well. Serve in 16-ounce glasses over lots of cubed ice, adorned with the garnishes.

Milk Punch

3 Quarts Half-And-Half
1 Bottle (750-Ml) Of Bourbon
¼ Cup Vanilla Extract
2 Cups Powdered Sugar

Garnish: Grated Nutmeg

Combine all ingredients except the nutmeg in a gallon-size container. Cover and freeze until the mixture is slightly frozen.
Use an ice pick to make the mixture slightly slushy. Pour into a punch bowl or chilled pitcher. Add more powdered sugar, if desired. Sprinkle with nutmeg.

Pour into small cocktail glasses or wine goblets (not over ice). Garnish each drink with an additional pinch of nutmeg.

Serve very cold.



In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his “Peychaud’s Bitters,” made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a “coquetier” from which the word “cocktail” was derived.

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud’s Bitters, was immensely popular, and became the first branded cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added.

In March 2008, Louisiana state senator Edwin R. Murray (D-New Orleans) filed Senate Bill 6 designating the Sazerac as Louisiana’s official state cocktail. The bill was defeated on April 8, 2008. After further debate, on June 23, 2008, the Louisiana Legislature agreed to proclaim the Sazerac as New Orleans’ official cocktail.

⅛ Teaspoon herbsaint or pernod liqueur
2 ounces rye whiskey
1 teaspoon simple syrup
3 or 4 dashes peychaud’s bitters
1 strip lemon peel

Pour the Herbsaint or Pernod into a small, chilled old-fashioned glass and swirl it along the sides of the glass before discarding the excess liquid, if desired.

Combine the rye, simple syrup, and bitters in a cocktail shaker filled with ice; shake well to combine.

Moisten the edge of the glass with the lemon peel. Strain the cocktail into the glass, and drop in the peel.