Ti’ Punch recipe
Martinique’s little punch: grassy agricole rhum, cane syrup and lime in a short glass.
Method: Build & swizzle ·
Glass: Small rocks glass ·
Time: 2 min ·
Difficulty: Beginner ·
Family: Tiki & Tropical
Ingredients
- 2 oz Rhum Agricole Blanc (A white agricole rhum from Martinique)
- 1 barspoon Cane Syrup (Cane juice syrup, not plain white simple syrup)
- 1 Lime Coin (A thin round slice with both zest and flesh)
How to make a Ti’ Punch
- Place the lime coin in a small rocks glass and press it lightly once or twice to release aromatic oils; do not pulverize it.
- Add the cane syrup and white rhum agricole directly to the glass.
- Swizzle or stir briefly with a small spoon until the syrup is fully integrated. Add one or two small ice cubes only if you prefer a lightly chilled serve.
- Rest or express the lime coin at the rim and serve short, allowing the drinker to adjust sweetness or lime to taste.
Garnish
Expressed lime coin.
Pro tip
Rhum agricole is the point of the drink. Its grassy, fresh-cane character is very different from molasses rum, so use an unaged agricole and keep the syrup restrained. In Martinique, the balance is often personal: start short and adjust from there.
History of the Ti’ Punch
Ti’ Punch—pronounced “tee paunch”—takes its name from the Creole form of the French petit punch. It is a defining drink of Martinique and the French Caribbean: a compact serving of rhum agricole, lime, and cane syrup, often mixed to the drinker’s taste. The ritual is deliberately simple and the serve traditionally stays short, showing off the vegetal perfume of fresh-cane rum rather than covering it with juice or mixers.
Flavour profile
Grassy, Cane-rich, Citrusy, Rum-forward
Practise making the Ti’ Punch in the free Virtual Bar game.