Sober Punch
- Difficulty: relatively easy
- Preparation: about 5 minutes and 2 hours in the refrigerator
- Cost: €€€ on €€€€
- Pleasure: infinite, and without compromise!
Ingredients
Alcohol Free Punch or Alcohol Free Planteur with the good taste of rum.
Recipe for 5 to 10 people:
- 1 squeezed lime,
- 10 cl of agave syrup,
- 50 cl of guava juice
- 50 cl of mango juice
- 50 cl of passion fruit juice
- 50 cl of pineapple juice
- 50 cl of Sober-Rum,
- 1 vanilla bean
- 1 cinnamon stick
- Ice
Recipe
Take a large bowl or container that can hold at least 3 liters. Also take a Short Drink glass or a Tumbler glass.
Prepare and pour a squeezed lime directly into the bowl, cut each half lemon in four after squeezing and put the pieces in the bowl. Then add 10 cl of agave syrup, 50 cl of Sober-Rum 0,0%, 50 cl of guava juice, 50 cl of mango juice, 50 cl of passion fruit juice and 50 cl of pineapple juice.
Split the vanilla bean and collect the seeds. Pour the seeds and the pod into the bowl. Grate half of the cinnamon stick over the mixture and dip the rest into the punch. Finally, stir with a whisk and let macerate for at least 2 hours in a cool place.
Just before serving, add ice to the punch and ladle it out, just like you were in the islands!
Option: you can add the grated zest of a lime for an even more exotic touch.
Cheers!
Bartender's secret
1. Why squeeze the lemon instead of pounding it?
Squeezing the lemon allows to recover only the good juice of the lemon. Squeezing reveals the bitter lemon peel and the essential oil of the lemon. To balance the flavors it is better to squeeze than to pound.
2. Why use agave syrup?
Simply from a Healthy point of view! Agave syrup is a natural sweetening agent produced from Agave with the great advantage of having a low glycemic index (GI) (15 for agave syrup, 54 for honey, 70 for sugar), which helps avoid insulin spikes and therefore avoid storage and weight gain.
The story of the planter
The true story of the Punch Planteur.
We must imagine ourselves in the era of colonization and more particularly in the 16th century when the term "Planter" appeared for the first time, designating the colonist who came to exploit the local plantations.
It was not until 1835 that the drink was officially called Punch Planteur in the West Indies.
In those days, you either drank ti-punch or planteur. For humor, the slaves drank ti-punch, dry and very strong in alcohol in order to give courage and strength for the work whereas the colonist preferred to mix it with fruit juices (eats, pineapple, passion...) to soften and create a more delicate drink. Hence the term Planteur, intended for the colonists.
Historically, the wife of a Jamaican planter invented this cocktail for her husband and the other workers of the sugar cane plantations. Highly appreciated by the workers and the whole territory, Fred Myers' company (Rum Distillery), made it its flagship cocktail as soon as it was inaugurated in 1879.
At the same time, the Planter's Hotel in St. Louis (USA), which had just recruited the famous bartender Jerry Thomas (creator of the first cocktail book in 1862), who had traveled a lot, said a cocktail flagship of the Planter's Hotel, the West Indian Planteur that you can still find today on their menu.