Ti' Punch
chacun prépare sa propre mort
2 oz
A type of unaged rum made from fresh cane juice rather than cane syrup or molasses. Rhum agricole originates in the French Caribbean and has grassy and vegetal flavors that are key such drinks as the Ti' Punch and Port Au Prince. Classic recipes calling for Martinique rum are actually closer to today's Jamaican pot-still styles.
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