A Plantation Punch With a Wallop: Colonel Beach’s

In The Imbibery and Distillery by Christine McKellar

Y’all know how sticky summers can be in the South. Seems to be it was a method of plain survival to create concoctions to help you cool off considerably. Also seems to be if you want to keep guests comfortably numb and happy during a Fourth of July wing ding there’s nothing better than Colonel Beach’s Plantation Punch!

Colonel Beach’s Plantation Punch


3 or 4 ice cubes, plus crushed ice

2 ounces dark rum, preferably Jamaican

1 ounce amber rum

1/2 ounce aged rum, preferably Barbados

1/2 ounce Velvet Falernum (clove-spiced liqueur)

2 ounces unsweetened pineapple juice

1 ounce fresh lime juice

Dash of Angostura bitters

1/8 teaspoon absinthe, preferably Pernod

2 ounces chilled ginger beer

2 pineapple wedges and 2 pineapple leaves (optional) skewered on a pick, for garnish


Put the ice cubes in a highball glass. Fill a cocktail shaker with crushed ice. Add all of the remaining ingredients to the shaker except the ginger beer and garnishes and shake well. Add the ginger beer to the shaker and pour (don’t strain) into the highball glass. Garnish with the skewered pineapple wedges and leaves.