Essential Rum Cocktail #4: ‘Ti Punch
Dr. Ron A. Ñejo researches the "Ti Punch in the September 2013 issue of "Got Rum?".Researching the ‘Ti Punch
If you are like me, an avid reader and collector of cocktail recipe books from the English or Spanish-speaking world, perhaps you’ll find it strange that few of these books, if any, include recipes for ‘Ti Punch. The reasons are actually simple to understand: ‘Ti Punch (creole for “petit punch” or “small punch”) is primarily consumed in the French West Indies, in countries such as Martinique and Guadeloupe, which are not on the mainstream tourists’ beaten path.
‘Ti Punch is made using Agricole Rhum (white or aged), sugarcane-based sweetener (raw sugar or evaporated cane juice) and the juice of fresh limes. As such, it could be said that it is a French West Indian version of a Daiquiri, or perhaps that the Daiquiri is a Cuban version of the ‘Ti Punch. In both cases there are recipes that call for the addition of ice while, authentic or purist approaches reject its use. And while the recipes are somewhat similar in both cases thus far, it is in its preparation where the ‘Ti Punch separates itself from the Daiquiri, by employing a very unique form of swizzle stick that has become iconic for this cocktail: the bois lélé (background photo and insert). This swizzle stick is crafted from and named after a perennial tree that is native to the Caribbean region.
This swizzle stick was once very hard to find and purchase outside of the Caribbean, but
increased interest in French Rhums and –to some extent, Tiki cocktails- has resulted in many different on- line stores and gourmet shops carrying them. You may be able to recreate a ‘Ti Punch at home using cane syrup and Agricole rhum, but to properly prepare and enjoy one, you will want to get your hands on several bois lélé sticks, just make sure your guests don’t walk away with them!
Essential Rum Cocktails - Part IV
Essential Rum Cocktail #4: ‘Ti Punch
If you are not familiar with Agricole Rhums, experiment with white (blanc) and with aged
(vieux) rhums to see which one you prefer.
Ingredients:
2 oz. Agricole Rhum
1/2 oz. Sugarcane Syrup
1 Slice of Lime, it is important to use limes with very aromatic skin, since the essential
oils are central to the cocktail.
Directions:
Squeeze the lime juice into a rocks glass, place spent lime in glass as well. Pour the cane
syrup, then the rum and use a bois lélé to stir the drink until the syrup has been dissolved
completely. Serve and enjoy!
Dr. Ron is a seasoned bartender devoted to exploring the many facets of rum. It has been
said that he has rum running through his veins! He is used to serving up fine spirits and
words of wisdom to all those lucky enough to f ind an open seat at his bar. Fortunately for
us, Dr. Ron has agreed to be a regular contributor to “Got Rum?” magazine. He happily
answers questions on topics ranging from mixology to relationships and etiquette.