Recipe
- Rhum agricole
- Cane syrup (or raw granulated sugar)
- Lime disc
To make a traditional Ti Punch:
- Add cane sugar syrup (or granulated cane sugar) in your glass. The amount is based on your taste preference, but try starting with just a small dollop – around a teaspoon. If you use granulated sugar, yes it won’t completely dissolve, but this is how many locals take it. It heats up under the warm island sun and your drink gradually gets a bit sweeter as you sip. It’s actually very nice.
- Cut a coin-sized round disc of lime (not a wedge!), focusing on getting a large surface area of peel and not so much the pulp/fruit. The primary purpose of this is to get the oils from the peel, not the tartness from the juice. Squeeze and drop it in – face the peel side towards the glass as you squeeze so you’re not wasting the important peel oils on your hand.
- Pour in your unaged agricole rhum. 2-3 ounces is pretty standard. Go wild.
- Take your swizzlestick or stirrer and give it a whirl.
- Drink up!
During our weeklong stay in Martinique, we didn’t see anyone drink this with ice (also my preferred serve). Though if you want, you can add some. As they say, “chacun prépare sa propre mort” – each prepares their own death.
About
This drink has been picking up popularity in modern cocktail bars, but I think the significance of this drink is often lost on a bar menu and the way it’s generally served. This is not a “craft cocktail” or a “tiki drink”; this is quite literally a way of life.
Ti Punch is essentially the national drink in Martinique, short for peTIte punch, or “small punch.” It’s not just a popular drink; it’s a cultural social ritual, like beer at an American BBQ, mealtime wine in Italy, or an afternoon vermouth in Spain.
The amount of Ti Punch we drank on our Martinique trip is astounding, and I have such a fond spot in my heart for this amazingly simple delicious drink. You’ll have to give it a go the typical way it’s enjoyed on the island!