Ti-Punch recipe

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2 oz white rum
1 oz sugar syrup
1 fresh lime

Wash a lime, remove top and bottom, and thinly slice into half rings. Add lime pieces to glass and crush with the flat end of a barspoon. Add rum and sugar syrup, top with broken ice, and muddle together. Add a short straw, and serve.




More comments
The real one

posted by Klaus @ 07:39PM, 8/11/06

Ti-Punch is a short form of " petite punch", which comes from the French Antilles in the Caribbean. The most authenthic way is to have it as the islanders do... Take as many oz's as you like. Add the same amount of sugar cane sirup and top it with a good shot of... well.. the Rum :-)

Per oz add a twist of a 1/8th of a lime.

Original it is without any ice- at Caribbean room temperature. I add 1 or two cubes - not more.

A very important ingredient to the drink is a glass of ice-water on the side.

Try some darker rums, too. Mount Gay or Barboncour.

When I wanz to spoil myself i do the "de-luxe" version. Instead of the white rum take Zacapa, 24 years, the best Rum in the world!

For the more Brazilian taste one can use Cacasa - but only a premium aged one, at least 8 years. Forget about the usual Caipi stuff!
'ti punch

posted by Edward Hamilton @ 03:24PM, 7/01/07

Ti punch is a creole abbreviation for petite punch, a drink made with rhum agricole, which is made on the French islands of Martinique and Guadeloupe. In the islands, only a small slice of lime off the side of the lime is used. When mixed with rhum agricole, the lime and sugar cane syrup in a ti punch are used to complement the rhum and not to cover it up. If you are using sugar cane syrup, as it's made in the French islands, use only about a quarter teaspoon of this flavorful sweet syrup

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