planter's rum punch

2 oz Lime Juice
1 oz Grapefruit Juice
1 oz Gold Puerto Rican Rum (Diplomatico Añejo)
1 oz Dark Jamaican Rum (Coruba)
1 oz Rhum Barbancourt (8 Year)
1 oz Honey Syrup
1 tsp Grenadine (1/4 oz)
2 dash Angostura Bitters

Shake with ice and pour into a tall glass (shake with ice, strain into a Collins, and add ice). Garnish with a pineapple slice and cherry (mint sprig and flowers).
Two Sundays ago, I ventured into Beachbum Berry's Remixed for something refreshing to end the night. There, I spotted the Planter's Rum Punch created by Dick Moano during the 1950s for his restaurants that included the Aku-Aku in Las Vegas, the Islander in Beverly Hills, and the Cambodian Room in Palm Springs. Once prepared, my choice of garnish added mint notes over the honey, rum funk, and hints of citrus aroma. Next, lime, grapefruit, and honey on the tart sip led into funky rum, floral, allspice, and clove flavors on the swallow.