Rum Journal: How to Make a Ti’ Punch, Haitian Style

Above: a nice place to enjoy a Ti Punch Kreyol (Photo courtesy of Rhum Barbancourt)

THE TI’ PUNCH is one of the world’s classic cocktails — and a must for any serious rum aficionado.

A delectable fusion of lime juice, sugar cane syrup and rhum agricole, it’s one that here at Rum Journal we think typically puts the classic Daquiri (which is made from largely the same ingredients, although too often made with simple syrup) to shame.

For us, what sets the drink apart are the ingredients – the combination of rhum agricole (which, as RJ readers know, is made from sugar cane juice and not molasses), and sugar cane syrup represents the spirit of rum in its purest form.

Typically served without ice, the Ti’ Punch (“little punch”) is most popular in the French overseas departments of Guadeloupe and Martinique.

But it’s also popular in Haiti, and in this edition of Rum Journal, we bring you the way to make a Ti’ Punch Kreyol, thanks to a recipe from Haiti’s legendary Rhum Barbancourt.

Ingredients:

1 ounce of sugar cane syrup
3 ounces of white Barbancourt
1 quarter of a lime

Instructions:

Pour the sugar cane syrup and the Barbancourt white rhum directly into the glass.

Add the juice of the lemon including its zest.

Stir with a spoon.

Serve it as is, and, if you like, add a few pieces of ice. (Although the Ti Punch has a way of keeping things cool regardless).

— CJ