Colonel Beach's Plantation Punch

Three rums shaken with pineapple, lime, ginger syrup and falernum, sharpened with bitters and a touch of absinthe, then lengthened with sparkling water. Gingery and tropical, finished with pineapple and candied ginger.

Total time: 5 min
Serving: 1

Naturally sweet twist
Bold & gingery

A small glass of clear liquid splashing up around an orange slice, against a black background — Sour meets Sweet Magic

Ingredients

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1 oz (30 ml) dark Jamaican rum
½ oz (15 ml) Puerto Rican rum
½ oz (15 ml) Barbados rum
¼ oz (7 ml) falernum
1 oz (30 ml) fresh pineapple juice
½ oz (15 ml) fresh lime juice
½ oz (15 ml) ginger syrup
dash Angostura bitters
2 dashes absinthe
ice
sparkling water, to top
fresh pineapple chunks, to garnish
candied ginger, to garnish
mint sprig, to garnish (optional)
2–3 Richberry halves

How to Make It

Shake
Add the rums, falernum, pineapple juice, lime juice, ginger syrup, bitters and absinthe to a cocktail shaker with ice and shake well.
Strain and top
Strain into a highball glass or tiki mug over fresh ice and top with sparkling water.
Garnish
Thread the pineapple chunks and candied ginger onto a cocktail pick, rest it on the glass and add the mint sprig, if you like.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.