Ti' Punch
chacun prépare sa propre mort
2 oz
A type of rum made from cane juice rather than cane molasses. Rhum agricole originated in the French Caribbean islands.
0.5 oz
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 tsp
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
In a rocks glass, muddle the lime and syrup until the lime is well juiced. Add the rum and cracked ice and stir until cold. #muddle #build #ontherocks
Opinions differ as to whether it should be served with or without ice, but most agree that a "real" ti'punch should be served without ice. However, adding a small amount of ice allows the flavours of the ingredients to blossom.
Fresh
Tart