Hawaiian Planter’s Punch
Colorful. Classic. Casual.
There’s something about late afternoons on the island of Kauai that makes everything feel a little softer. The sky shifts to honeyed gold, the breeze picks up just enough to rustle the palms, and you start thinking about what might taste good over crushed ice. This drink was born in that moment.
Inspired by one of the oldest cocktails in the world - Planter’s Punch, I wanted to create something that felt both classic and distinctly Hawaiian. The original was simple: rum, sugar, citrus, and a little bitters. But as with most things in the kitchen, it’s the small changes that make it yours. So I gave it a local twist: adding Kōloa Gold and Coconut Rums, fresh pineapple and lime, and a deep blush of grenadine that settles at the bottom like the last light of day.
This isn’t a bartender’s take, it’s a home-cook’s version. And in this article, I’ll walk you through everything you need to bring it to life:
Ingredients that balance bold rum, bright citrus, and soft sweetness
Simple steps for building the cocktail and getting that natural ombré effect
Kitchen tips to help with ice prep and ingredient swaps
A peek into why it works, flavor-wise
Easy pairings to turn your drink into a light island happy hour
So scroll down, pour yourself something pretty, and let’s make a little magic—one layer at a time.
Ingredients
½ oz real pomegranate grenadine
1½ oz Kōloa Gold Rum
½ oz Kōloa Coconut Rum
¾ oz fresh pineapple juice
¾ oz fresh lime juice
½ oz demerara syrup
Crushed ice
Instructions
Step 1: Shake the Cocktail Mix
In a shaker filled halfway with ice, combine the rums, pineapple juice, lime juice, and syrup. Shake gently for about 4–5 seconds.
You want to chill it quickly without over-diluting. This preserves the flavor and helps keep the colors layered.
Step 2: Add the Crushed Ice
Pack your glass to the top with crushed ice, gently mounding it slightly above the rim.
Smaller shards create better separation between the layers and help hold the structure of the drink.
Step 3: Pour the Cocktail
Slowly strain the shaken cocktail over the crushed ice. Pour gently and evenly to keep the layers distinct.
This allows the drink to settle naturally, setting the stage for that signature layered look.
Step 4: Add the Grenadine
Next, carefully pour the grenadine down the inside of the glass or over the back of a spoon.
It will slowly sink to the bottom, creating the base of your ombré effect. Don’t stir—just let it settle and do its thing.
Using real pomegranate grenadine in cocktails is best because it delivers authentic flavor, color, and balance—something artificial versions can't match.
Step 5: Garnish & Serve
Tuck a fresh mint sprig into the top of the ice and place a thin lime wheel on the rim. Add a straw and serve immediately.
The result? A beautifully layered Planter’s Punch with real fruit flavor and island-inspired style—refreshing, vibrant, and ready to impress.
Optional Touch: A Hint of Nutmeg
A light sprinkle of freshly grated nutmeg on top adds a warm, aromatic note that complements the coconut and rum beautifully. It’s a subtle nod to the drink’s Caribbean origins and a lovely finishing detail that feels both elegant and unexpected.
Tip: If you don’t have whole nutmeg, a small pinch of ground nutmeg works in a pinch. Just go easy - a little goes a long way.
What Is Demerara Syrup?
Demerara syrup is a simple syrup made with Demerara sugar, a golden, minimally processed cane sugar with natural molasses flavor and a warm, caramel-like depth. It’s richer and more complex than standard white sugar syrup, which makes it a perfect match for rum-based cocktails.
In this Hawaiian version of Planter’s Punch, it adds just enough backbone to balance the citrus without overpowering the fresh fruit notes. Think of it as sweetener with a little character.
How to Make It at Home
Ingredients:
1 cup Demerara sugar
1 cup water
Instructions:
Combine sugar and water in a small saucepan over medium heat.
Stir until the sugar fully dissolves—no need to boil.
Let cool, then store in a clean jar in the fridge for up to 3–4 weeks.
Tip: For a thicker, more flavorful syrup, try a 2:1 ratio (2 cups sugar to 1 cup water). It adds even more depth to cocktails like this one.
If you don’t have Demerara sugar on hand, turbinado sugar or a blend of light brown and white sugar can make a nice substitute.
Kitchen Tips
This cocktail is simple to make, but a few thoughtful touches can take it from “good” to “why haven’t I been making this all summer?”
Crushed Ice Makes the Magic
Crushed ice does more than chill, it creates texture, slows dilution, and helps that gorgeous ombré effect take shape.
No ice crusher? Wrap cubes in a clean kitchen towel and give them a few gentle smacks with a rolling pin or pan. Or pulse them in a blender until they’re snowy and soft, think shaved ice meets cocktail hour.
Use Real Grenadine (It’s Worth It)
The difference between store-bought “cherry syrup” and real pomegranate-based grenadine is huge. Look for brands like Liber & Co. or Small Hand Foods for deeper color and flavor.
Let the Mint Do Its Thing
A little mint goes a long way. Slap it gently between your palms before garnishing to release the oils.
Fresh mint from the garden? Even better.
Taste and Tweak
This recipe is all about balance. Like things brighter? Add a touch more lime. Want it smoother? Dial back the citrus and let the coconut rum come forward. Don’t be afraid to make it your own.
At the end of the day, cocktails, like cooking - should feel fun, flexible, and deeply yours.
Why It Works
This cocktail shines because of its balance—something I always look for in both food and drinks. It’s bright but grounded, sweet but not syrupy, refreshing but still complex. And when each ingredient is doing its job just right, you don’t need much else.
Here’s what brings it all together:
The Rum
Using a blend of Kōloa Gold Rum and Kōloa Coconut Rum gives this punch both structure and softness.
The Gold Rum brings a warm, buttery base with hints of vanilla and toasted sugar—think golden hour in liquid form
The Coconut Rum folds in a creamy tropical note that rounds everything out without being cloying
Together, they create a layered flavor that plays beautifully with the citrus and syrup.
The Juices
Fresh pineapple juice offers gentle sweetness and tang, while lime juice sharpens the edges and keeps the drink crisp and lively. They work as a team—one juicy, one zesty—to lift the richness of the rum and keep each sip refreshing.
The Demerara Syrup
Demerara syrup deepens the drink’s body without adding cloying sweetness.
The Grenadine Layer
The grenadine layer has a flavor experience that evolves as you sip. At first, you get brightness and citrus, then deeper fruitiness creeps in as the drink gently blends. It’s like watching a sunset unfold in real time.
In the end, this punch works because it’s not trying too hard. It’s the kind of cocktail that invites you to relax, take a breath, and lean into a Happy Hour kind of day—something that feels thoughtfully put together without being complicated. Just like cooking with a splash of rum, it’s all about balance, intuition, and joy.
Pairing Suggestions
Serve this alongside a few easy island-inspired bites and you’ve got yourself a tropical happy hour:
Garlic-Lime Shrimp Skewers
Taro Chips with Mango Salsa
Mini Spam Musubi or Pineapple Chicken Bites
Coconut-Lime Rice with sliced avocado and cilantro
Serving Moments
This is the kind of drink I love to serve when the light starts to shift and everything slows down a little. It’s not rushed, not fussy—just something beautiful to sip as the breeze picks up and the day folds into evening.
I’ll often make Hawaiian Planter’s Punch when friends are stopping by and I want to offer something special without needing a whole bar setup. The crushed ice, the layered color, the mint and lime—it looks like it took effort, but it’s secretly simple. That’s my favorite kind of recipe.
It’s perfect for:
A sunset happy hour on the lanai
A backyard BBQ or beach potluck
A weekend brunch with tropical bites
Or honestly, just because it’s Tuesday and you need a little moment of island spirit in your glass
I’ve even made a small batch of the rum–juice blend ahead of time and shaken up individual glasses to order while the grenadine sits in each glass waiting for its golden swirl. It feels just a little fancy, but still relaxed—exactly how I want to welcome people in.
Bonus Tip: Make It for a Crowd
Want to serve this at a gathering? You can easily batch the rum and juice components ahead of time—just leave the grenadine out until serving.
Yield: Makes about 4 cups (32 oz) of cocktail base—enough for 6 to 8 servings, depending on how much punch and ice you use per glass.
Here’s how:
In a pitcher, combine:
1½ cups Kōloa Gold Rum
½ cup Kōloa Coconut Rum
¾ cup fresh pineapple juice
¾ cup fresh lime juice
½ cup demerara syrup
Chill until ready to serve.
To serve: Fill each glass to the top with crushed ice. Slowly pour 4–5 oz of the chilled punch over the ice. Then, drizzle ½ oz grenadine down the inside of the glass or over the back of a spoon so it settles at the bottom.
Garnish with mint, a lime wheel, and a dusting of nutmeg if desired.
This layering order lets the grenadine settle beautifully beneath the crushed ice, creating that signature tropical ombré.
Join the Community Chat
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Mahalo nui loa
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With aloha,
Nicole
The Island Spirit Kitchen