Planter’s Punch at the Jamaica Inn

I'd only ever known the Jamaica tourists never see, until by chance I got the Marilyn Monroe treatment

Topics: Kitchen Challenge, Food,

Planter's Punch at the Jamaica Inn

This entry for the Salon Kitchen Challenge — in which we asked readers to share their favorite rum recipes — comes to us courtesy of Linda Shiue. We haven’t had a chance to try these recipes out yet but we’d love to hear about it if you do!

You probably wouldn’t imagine that I could have something in common with Marilyn Monroe, but I do: It’s an icy glass of Planter’s Punch.

Like Marilyn, who was there with then-husband Arthur Miller, I was welcomed to the Jamaica Inn with warm hospitality and Planter’s Punch. This was a far cry from my first trip to Jamaica a year earlier, when I had a chance to work in the “real Jamaica.” This time, I experienced the glamorous Jamaica of fantasies and of Hollywood.

I felt almost hermetically sealed in the air-conditioned vehicle as I was transported on bumpy dirt roads, past shanties loosely assembled of galvanized steel and plywood, untamed jungle, sugarcane plantations, and real life. The driver made polite conversation in his lilting Jamaican patois. Time whizzed by and before I knew it, I had arrived in Ocho Rios. “Welcome to Jamaica Inn.”

The Jamaica Inn, open since 1950, presents a side of Jamaica that existed only for the elite. Besides Marilyn and Arthur, other famous guests from the arts world included Ian Fleming, Noel Coward and Katharine Hepburn. It’s not hard to imagine why; the inn is an oasis and a throwback to the times when the British presided in their linen suits. It’s beautiful, lushly landscaped, understated and tranquil. White plantation-style architecture contrasts with the brilliant turquoise backdrop of the Caribbean. This view beckons, along with the gentle whir of ceiling fans barely turning a breeze in the languid tropical air. The rooms are spacious and comfortable and have attached verandahs from which to enjoy the view. The verandahs are luxuriously furnished, complete with white wicker furniture. When you arrive, you’ll see a tray on your verandah table bearing a quite civilized spread to welcome you: some biscuits, a few slices of tea cake, and a glass of Planter’s Punch, garnished with a succulent wedge of pineapple. The potent rum in the punch should be dehydrating, but somehow in the beauty of your surroundings, it quenches.

I am no Marilyn Monroe, so how did I get there? Apropos of the British colonial atmosphere that is carefully preserved and presented at the inn, my trip was sponsored by the British. Specifically, by a British research organization that funded the project I was working on. There could have been no greater contrast to where I had spent the previous three months. I was working in rural, landlocked Southwestern China, in Sichuan province, famous for pandas and for a recent devastating earthquake. Unlike the luxury of the Jamaica Inn, my Chinese living quarters had no plumbing (no toilets!). In retrospect this was a grueling experience.

But at the time, and at the tender age of 21, I really didn’t mind the hardship, and considered it an adventure. My boss, who himself spent only a week on site in China, recognized how trying my existence was. He must have been afraid I wouldn’t last the six months he needed me to be there. For this reason, and with an immeasurable amount of generosity, he allowed me to go in his place to represent our project at that meeting, which took place over a week at the Jamaica Inn.

Like the sponsors of my glorious week at the inn, the history of rum also has British connections. While rum precursors have been traced back to Ancient India or China, the distillation of rum began on Caribbean sugar cane plantations in the 17th century. Slaves owned by the British colonists overseeing sugar cane plantations developed rum by distilling and fermenting molasses. Rum quickly became a popular beverage throughout the Caribbean and beyond. Most of the world knows rum as an alcoholic beverage. In the Caribbean, it is indeed used in beverages, including rum punch, of which Planter’s Punch is one example. It is also used widely in cooking. Caribbean cooks use rum to macerate dried fruits for the traditional dense fruitcake known as a black cake, and to flavor other cakes and desserts. It also is used as the liquor of choice to marinate meats in many different dishes.

You Might Also Like

To distill and re-create the good and genteel parts of British Colonial history in the Caribbean, I offer this treat to enjoy on a lazy tropical afternoon: Planter’s Punch and a Rum Raisin Tea Cake.

Planter’s Punch

The first known print reference to Planter’s Punch was in the Aug. 8, 1908, edition of the New York Times, and it went like so:

This recipe I give to thee,

Dear brother in the heat.

Take two of sour (lime let it be)

To one and a half of sweet,

Of Old Jamaica pour three strong,

And add four parts of weak.

Then mix and drink. I do no wrong —

I know whereof I speak.

Translation:

Quantities refer to ounces.

Sour: lime juice

Sweet: simple or grenadine syrup

Strong: rum, preferably a dark rum like Jamaica’s Appleton Estate.

Weak: ice water

Also add a dash of Trinidad’s Angostura bitters and a dusting of nutmeg.

Garnish with a pineapple wedge and a maraschino cherry, if you want to dress it up.

Rum Raisin Cake

Once you’ve settled in, enjoy this light version of the Caribbean-style fruitcake with a proper pot of English tea. Recipe adapted from the Naparima Girls’ High School Diamond Jubilee Cookbook, San Fernando, Trinidad, 1988.

Ingredients

  • 2 tablespoons margarine
  • ½ cup brown sugar
  • 3 tablespoons flour
  • ½ cup raisins
  • 1 1/3 cup flour
  • 2 teaspoons baking powder
  • ½ cup margarine
  • ½ cup white sugar
  • 2 large eggs
  • ¼ cup rum
  • ¼ cup confectioners sugar
  • water

Directions

  1. Melt 2 tablespoons margarine and let cool. To the melted margarine, add the brown sugar, 3 tablespoons flour, and raisins. Mix well. In a separate bowl, combine flour and baking powder.
  2. In another bowl, cream ½ cup margarine with the white sugar until fluffy. Add in eggs. To the margarine/sugar/egg mixture, alternately add flour mixture and rum. Pour ½ of this batter into a greased and wax paper-lined 8-inch round cake pan.
  3. Sprinkle all but 3 tablespoons of the raisin mixture onto the batter. Pour on the remaining batter, then top with the remaining raisins.
  4. Bake for 50 minutes in a 350 oven, or until cake springs back when lightly touched with a finger. Let cool in pan for 10 minutes. Turn out cooled cake.
  5. Combine confectioners sugar with water to make a glaze of desired consistency, then drizzle over the cake.

More Related Stories

Featured Slide Shows

  • Share on Twitter
  • Share on Facebook
  • 1 of 8
  • Close
  • Fullscreen
  • Thumbnails
    Sonic

    7 ways Americans have defiled the hot dog

    Sonic's Bacon Double Cheddar Croissant Dog

    Sonic calls this a "gourmet twist" on a classic. I am not so, so fancy, but I know that sprinkling bacon and cheddar cheese onto a tube of pork is not gourmet, even if you have made a bun out of something that is theoretically French.

    Krispy Kreme

    7 ways Americans have defiled the hot dog

    Krispy Kreme's Doughnut Dog

    This stupid thing is a hotdog in a glazed doughnut bun, topped with bacon and raspberry jelly. It is only available at Delaware's Frawley Stadium, thank god.

    KFC

    7 ways Americans have defiled the hot dog

    KFC's Double Down Dog

    This creation is notable for its fried chicken bun and ability to hastily kill your dreams.

    Pizza Hut

    7 ways Americans have defiled the hot dog

    Pizza Hut's Hot Dog Bites Pizza

    Pizza Hut basically just glued pigs-in-blankets to the crust of its normal pizza. This actually sounds good, and I blame America for brainwashing me into feeling that.

    Carl's Jr.

    7 ways Americans have defiled the hot dog

    Carl's Jr. Most American Thick Burger

    This is a burger stuffed with potato chips and hot dogs. Choose a meat, America! How hard is it to just choose a meat?!

    Tokyo Dog

    7 ways Americans have defiled the hot dog

    Tokyo Dog's Juuni Ban

    A food truck in Seattle called Tokyo Dog created this thing, which is notable for its distinction as the Guinness Book of World Records' most expensive hot dog at $169. It is a smoked cheese bratwurst, covered in butter Teriyaki grilled onions, Maitake mushrooms, Wagyu beef, foie gras, black truffles, caviar and Japanese mayo in a brioche bun. Just calm down, Tokyo Dog. Calm down.

    Interscope

    7 ways Americans have defiled the hot dog

    Limp Bizkit's "Chocolate Starfish and the Hot Dog Flavored Water"

    This album art should be illegal.

  • Recent Slide Shows

Comments

0 Comments

Comment Preview

Your name will appear as username ( settings | log out )

You may use these HTML tags and attributes: <a href=""> <b> <em> <strong> <i> <blockquote>