Seattle probably isn’t the first
place you think of when someone starts talking about tropical drinks.
During the middle of the twentieth
century, the Polynesian Pop movement that was usually just referred
to as “Tiki” was in full-bloom across the USA. Seattle was not
spared from the light of Tiki torches, rattan furniture, or rum-based
libations with fun names. And when the 1962 World’s Fair came to
Seattle, locals and tourists were treated to some fantastic drinks
high in the famous Space Needle. One of those drinks was named the
Panorama Punch.
Of course, in true Tiki style, there
are different reports on how the drink was made. According to an old
Trader Vic’s guide, the drink was made with rum, Cointreau, gin,
and grenadine. Jeff “Beachbum” Berry reports that the recipe was
actually concocted with rum, simple syrup, cranberry, orange, and
lime juices, and blended with crushed ice for two people. The
secretive nature of Tiki cocktail culture means that the absolute
truth is probably out of reach (but also probably favors the Bum).
Panorama Punch
1 oz Appleton
Estate Reserve Jamaican Rum
1 oz Clement VSOP
Rhum Agricole
2 oz Orange
Juice
1 oz Cranberry
Juice
1/2 oz Lime Juice
2/3 oz Orgeat
Shake with crushed
ice and pour into a goblet. Garnish with mint.
When we introduced Tiki Tuesdays at 320
Main, one of the drinks we were most excited to bring to the bar was
our take on the Panorama Punch. It proved to be so popular that Jason
and Dave put it on the regular menu so that you can sip the
delectable drink any day of the week.
As noted in Beachbum’s BeachbumBerry Remixed, the Western Guest Magazine said the Panorama
Punch, “...is especially good for toasting the 21st Century or just
about anything.”
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Matt
“RumDood” Robold is a bartender at 320 Main and, in his spare time runs
RumDood.com, where he writes about rum, rum cocktails, and rum history.
