The ti’ punch is one of my favourite cocktails. I make mine using Neisson Blanc 50 rhum agricole. However, not sure what is happening in the world, supply chain issues maybe, but this rum is sold out everywhere I look (in Europe).
How do you make your ti’ punch and what rum do you like to use?
I like to have the occasional ti’ punch or two. I use the recipe from the Smuggler’s Cove book, also shown in the video below by Martin Cate, but it’s so simple to make - stir a teaspoon full of cane syrup with 2oz of agricole rum. Then cut a quarter sized slice of lime with some pulp and squeeze into the glass. Drop the lime slice into the glass. Normally this drink is served at room temperature but sometimes I like to add ice.
Personally I think the recipe in the second link in your post has way too much syrup (3 tablespoons??), but chacun prépare sa propre mort. As for rum right now on hand I have a white agricole from Rhum J.M., and for ti’ punch vieux I have a bottle of Clement VSOP agricole.
Thanks!
Agree with not wanting to add a lot of sugar. I just quickly googled those websites for a short intro on the drink, not necessarily a recipe.
I use a bar spoon of sugar, as also indicated in this good book on cocktails. As I see the recipe again now in this book, I now have a good substitute for Neisson: Clement.
I love ti punch. I spend at least two weeks a year in the French West Indies on vacations. The locals I know basically have a ti punch with breakfast.
That recipe with three spoons of cane syrup is also way too sweet for my taste. I like mine just a touch sweet and more tart with plenty of citron. When you are offered a ti punch locally, they just put out the bottle of rhum, some syrup and limes. No real recipe. Just ingredients.
For anyone who’s in the Bay Area, Forbidden Island in Alameda will serve any of their 150+ rums as a Ti’ Punch.
