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Anthony raises a bottle of rum to the opening of "Pirates of the Caribbean: Dead Man's Chest" and concocts a Planter's Punch ...
with Miss All-American North Carolina, Melissa!
Tags:How to Make Planter's Punch,alcohol,art of the drink,bar,bartending,planters punch
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Melissa: All right, some action starts.
Anthony: Welcome to the art of the drink video Podcast. My name is Anthony Caporale [bang sound] and we are back again this month with our July drink art girl, Melissa.
Anthony: How are you?
Melissa: I am good how are you?
Anthony: So this week, the big event is the premiere of The Pirate of the Caribbean sequel.
Melissa: Oh, I have watched that movie.
Anthony: I need too! So, we are going to do a rum based drink right because “yohoho and a bottle of –
Anthony: Yes, and all that good stuff. So we are going to do one of the most classic rum based drinks that there is which is Planter’s Punch.
Anthony: Okay, Planters Punch is basically light rum, dark rum which is just aged light rum, bunch of fruit juices. We are going to start with a nice tall glass and as always, all the way with ice. It got to be nice and cold.
Anthony: All right, so pretty simple. We are going to do one ounce of our light rum.
Anthony: And one ounce of dark rum. And again, dark rum is just light rum that has been aged usually in a cask, okay? And we are going to add two ounces of pineapple juice.
Melissa: Oh, pineapple juice.
Melissa: The good stuff.
Anthony: One ounce each of orange juice and sour mix.
Anthony: And then, we are going to top it off with a quarter ounce of sweetened lime juice, just a dash.
Anthony: And a quarter ounce of grenadine, also just a dash and now.
Anthony: Now, my secret ingredients for Planter’s Punch, I am going to do one dash of bitters, all right? And a dash of nutmeg.
Melissa: Sounds delicious.
Anthony: And then, all this gets rolled into my mixing tin, and I am going to shake it a couple of times.
Anthony: You have to chill drink down and it will also aerate the drink.
Anthony: That makes it frothy. Gives a little more volume and make the look and taste almost like a blended drink and you can see when I pour it out?
Melissa: Oh, yes.
Anthony: Yes. See how much and it frost right to the top.
Anthony: All right, and then, we are going to garnish this with an orange wheel and a cherry which what do we call that in a restaurant business?
Melissa: A flag.
Anthony: A flag, exactly. An orange wheel and cherry, and a straw.
Anthony: Planter’s Punch for Pirates of the Caribbean. Want to make one?
Anthony: All right.
Melissa: Let us try it.
Anthony: Lots and lots of ice.
Melissa: Crush your ice there?
Melissa: Okay, light rum.
Anthony: Yup, one ounce. [Voice overlap], yup
Melissa: Dark rum.
Anthony: Dark rum.
Melissa: More of this or the same?
Anthony: Yup, one ounce. So we have one ounce each of the light rum and the dark rum. And let me show you real quick,
Anthony: Did you see -- when you first started to pour, it got caught up? It is actually an air hole. If you have this speed pours and if you block that air hole? Then, the liquid can not get out and as soon as you move your finger, it came right out so, two ounces of pineapple juice, beautiful. And then we are going to have one ounce each,
Anthony: Orange juice, and sour mix. Sour mix basically for those of you who do not work in the bar, sour mix is basically just citrus, usually lemon with simple syrup. So, it is just like concentrated lemonade.
Melissa: Okay, our little business in here?
Anthony: Yes, it is a quarter ounce of sweetened lime juice.
Melissa: To top that?
Anthony: Yup. And a quarter ounce of grenadine and the flavor of grenadine, do you know what flavor of grenadine is?
Melissa: Something like cherry or something?
Anthony: Yes, cherry exactly. But use that in Shirley Temples.
Melissa: Oh, yes. It is definitely. Got you, okay?