planter’s punch

INGREDIENTS

3 oz Hilton Head Dark Pineapple Rum

1 oz Lime Juice

¾ oz Grenadine

¼ oz Falernum

2 dashes of Angostura Bitters

Light Soda Water

DIRECTIONS available for a complete night out, a series of small plates and sandwiches offered to cure any snack cravings. For those looking for non-alcoholic refreshment, the bar serves lemonade and agua fresca.

Place all ingredients into a shaker tin with ice and shake vigorously for 15 seconds. Fill a tall glass with nugget or crushed ice. Pour the cocktail over ice and top with soda water. Garnish with a generous mint leaf and silly straw.

The staff is interested in making the distillery more than just a one-time visit.

“We love our tourists. We get a great crowd in there in the summer, but we also really want to be a place that locals want to come hang out,” said Swanson. “We don’t want it to feel like a one-and-done experience. There’s a lot of different options and you could go really big, but you could also just come and have a couple of drinks with your friends.”

The distillery offers a tour for those curious about the distilling process that lasts around an hour. Visitors get to walk through the entire production facility and enjoy a private tasting in the VIP area overlooking the equipment. There’s a full bottle shop with tastings, along with that cocktail bar, for those who aren’t interested in the tour. Guests are almost sure to find their new favorite rum, now shipping to 42 states in case you run out. If you aren’t sure how to mix up a perfect rum beverage, they also host classes.

The distillery prides itself on authenticity and the quality of their ingredients. The result is a selection of rums full of flavor that offer an exciting and interesting tasting experience.

Tomato Pie

A SOUTHERN SUMMER STAPLE

INGREDIENTS

• 1 9-inch frozen pie crust.

• 3 large tomatoes, sliced ¼ inch

• 2 cloves garlic, minced

• ¼ cup fresh basil leaves, chopped

• ½ cup shredded mozzarella cheese

• ½ cup shredded cheddar cheese

• ¼ cup mayonnaise

• Salt and pepper

DIRECTIONS

• Preheat oven to 425 degrees

• Bake pie shell 10 minutes. Remove and let cool.

• Reduce oven to 350 degrees serves: 8

• Place tomato slices on a baking sheet. Sprinkle with salt. Let sit for 5-8 minutes. Pat out extra moisture.

• Place half of the tomatoes around the bottom of the pie crust.

• Add half of the garlic cloves, half of basil, half of cheddar and half of mozzarella.

• Starting with remaining tomatoes, add other layers.

• Apply mayonnaise over final mozzarella layer.

• Place in oven.

• Bake for 30-40 minutes until pie is lightly browned and cheese is melted.

• Let cool for 1-2 minutes before serving.