Peter’s Planters Punch:
The joy of coming together
SARA ESSEX PHOTOGRAPH
New Orleans is a combination of many places. Our architectural influences range from Spanish to French, antebellum to Federalist with hints of Greek. Our cuisine is so eclectic that it has become impossible to recognize the origins of an individual dish. So why shouldn’t our drinks also reflect this converging of tastes and history?
A young mixologist at Dickie Brennan’s Palace Café has just been awarded third place in this year’s annual Tales of the Cocktail competition by combining rum from New Orleans, citrus from Plaquemines Parish, almond syrup from Italy, a prized spice from the Far East and a liqueur made from a precious plant along the coast of Madascar.
Peter Bogren’s Peter’s Planters Punch is assuredly the most exotic iteration of this classic cocktail. And for his creativity and talent he suitably deserves to be recognized by the greatest gathering of cocktail professionals anywhere, at any time.
Tales of the Cocktail will be held in New Orleans, July 21-25, with events unfolding all over town and open to the public. For more information, visit www.talesofthecocktail.com.
Peter’s Planters Punch
1 1/2 ounces Old New Orleans Amber Rum
1/2 ounce cardamom syrup
3 dashes Fee Bros. Orgeat Syrup
1/4 ounce Navan Vanilla Liqueur
1 ounce fresh orange juice
1 ounce fresh lemon juice
To create the syrup, combine 1/2 cup water, 1 cup turbinado sugar and 1 Tablespoon cardamom seeds. Boil, strain and allow to cool.
In a pint glass, combine rum, cardamom syrup, orgeat and juices. Stir and float Navan on top.
Serve over ice and garnish with orange slice rolled in cayenne pepper and sugar mixture.
(Next Month: The Winner!)