Rhum Tini Island Ti Punch Recipes

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TI' PUNCH - MARTINIQUE, GUADELOUPE



Ti' Punch - Martinique, Guadeloupe image

A popular drink all over the French West Indies. This apéritif is consumed on a daily basis. Ti is patois for petit which means small. However don't let the size fool you it packs quite a punch! Ça chauffe le coeur et les entrailles! You'll speak French for sure! With only three ingredients, it couldn't be any simpler but I implore you to use a good quality rum. Translated in part from sous-les-cocotiers.com

Provided by WizzyTheStick

Categories     Punch Beverage

Time 5m

Yield 1 glass, 1 serving(s)

Number Of Ingredients 3

2 ounces white rum (50 to 55 proof or dark rum from 43 proof)
1 teaspoon brown sugar (if using dark rum use a little less sugar. You will have to experiment to find what suits you) or 1 ounce cane sugar syrup
1 lime

Steps:

  • Pour the syrup or sugar in a glass.
  • Squeeze half of lime into a glass. After squeezing go ahead and drop it into the glass. Cut a slice from the unused half and use to garnish the rim of the glass.
  • Add the rum and swirl the glass slowly with love.
  • Breathe in the sweet perfume which arises and let yourself soak up the flavours of Les Antilles.
  • Your punch is almost ready, all that is left now is to sip it slowly among friends and -- with moderation! Seriously one of these is enough if you don't intend to be comatose before the meal.

Nutrition Facts : Calories 165.9, Fat 0.1, Sodium 3.7, Carbohydrate 11.5, Fiber 1.9, Sugar 5.6, Protein 0.5

TI' PUNCH



Ti' Punch image

The national drink of Martinique uses rhum agricole, which is distilled from fermented, fresh-pressed sugar cane juice. It's prepared simply, without ice.

Provided by Shannon Mustipher

Categories     Rum     Cocktail     Lime

Yield Makes 1 cocktail

Number Of Ingredients 3

1 lime
1 bar spoon cane or simple syrup
2 ounces rhum agricole blanc, preferably 50 percent ABV or above, such as Damoiseau 110 Proof Rhum Agricole Blanc

Steps:

  • With a sharp paring knife, cut a disc of skin from the lime about the size of a silver dollar, taking as little of the pith and actual flesh of the lime as possible. In a rocks glass, muddle the lime disk with cane or simple syrup, then top with rhum. Stir well to mix.

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