Ti’ Punch
Ti’ Punch
This is a true Tuesday-at-the-Pink-Palace kind of beverage: it’s strong enough to only drink on my day off, and it has a way of making me feel like I’m on vacation, even on my “Sunday” night. I’ve made this drink according to how I’ve seen bartenders make it in the Caribbean, with one exception. On the islands, a Ti’ Punch is served at room temperature, which is varsity-level when it comes to this cocktail. Drink that for a while, and you’ll forget the name of your children. Unless I’m on vacation, I serve mine over a big ice cube and sip it slowly while the ice cube melts.
Ingrediënten
- Serves 2
- 1 lime
- 6 ounces rhum agricole
- ½ ounce cane syrup
- 2 large ice cubes
Instructies
- Set the lime on its side and slice off two opposite sides lengthwise, leaving about 1 inch of the lime’s center left over.
- Cutting it this way prevents the larger cells in the center of the lime from getting into the drink, and I like the flavor of a more rind-heavy Ti’ Punch.
- Squeeze the two lime slices into a mixing glass.
- Add them to the glass and gently muddle the rind.
- Add the rhum and cane syrup and continue to muddle and mix until combined.
- Put two large ice cubes into two serving glasses.
- Divide the punch between the two glasses, pouring it over the ice.
- Slice a couple of small rind pieces from the remaining lime.
- Squeeze over the top of the drink, then add the rinds to the drink as a garnish.
- Serve.
