Welcome to Booze on the Rocks, where we make cocktails for everyone.
My name is David Edwards, and it's great to have you here today.
We're going to make the Ti’ Punch.
Now, this is Martinique and Guadeloupe's National Cocktail.
In fact, it's incredibly popular
throughout the French speaking Caribbean islands and the name Ti’ Punch,
although it looks like Ti Punch is tea, as in tea.
And that actually comes from the French of Petit punch,
which means little punch in English.
But in Creole they shortened it down to tea.
Now when we think about punch, we're not thinking about the French style.
We normally think about the British style being one of sweet,
two of sour, three of strong, four of weak.
Add some spice and you got something nice.
Or at least that's a traditional way of speaking about it.
However, the French do things a little bit differently.
And you know what?
That can be a really good thing.
Now we first see this cocktail in print, but not as a recipe
in the 1890 two years in the French West Indies by love cardio hurt.
And in it, they just talk about serving some rum with a little bit of sugar.
But there's no real description specifically past that.
Now, it has evolved a little bit
through the time of the cocktail that I'm going to give you
is sort of the standard template that you see today.
Now, it's normally in a lot of places, served in a special cell
culture, can't prepare some proper more meaning in English.
Everybody prepares their own death.
And what that allows for you to do is then take those basic items
and actually build the drink according to your own taste.
So this is a standard way to build this.
Now, you don't shake it.
You don't stir it with ice.
This is a building, a glass cocktail.
And you do that with a French rum being.
RH Um, not our, um, as you would see in the British tradition.
And they're both made different and they have slightly different taste.
This is more grassy because they use sugar cane juice.
Now what we're got here is bourbon corks, four year old, so
it's slightly aged, although the drink is traditionally made with a non aged rum.
I can't get that.
So we'll go with this and we're going to use two ounces or 60 milliliters.
Your second ingredient is your sweetener.
In this case it's sugar cane sirup.
Now you could use straight sugar cane, sugar and then just kind of mix.
It didn't really good.
But you're gonna get a little bit grittiness.
This will
allow you to bypass that grittiness, and it's a little easier to work with.
Now, sugar cane itself is sugar that has not been completely centrifuged.
So you don't have all of the molasses out of it.
So it gives you a slightly unique flavor and we need a third of an ounce,
which works out to ten mils.
Your third ingredient for this is lime juice, but you don't need a lot.
It's unlike a daiquiri, which has the same types of ingredients,
but in different amounts.
This, you just need a little bit of lime.
And what? I mean, a little bit of lime.
What you're going to do is you're going to cut off a coin sized
piece of the lime, keeping just a little bit of the flesh inside.
You'll then squeeze up to ten drops in there
and then drop that coin directly into the glass.
Once you've done that, grab yourself a spoon.
Just give this a little bit of a stir to mix everything together.
And here you have your tea punch.
Now, it is acceptable.
If you wanted to then add one or two cubes of ice
or have a chilled water chaser.
Chilled water chaser.
Anyways, try to.
So immediately I get that rum
because this is basically just rum with a little bit
of flavoring.
It's good.
It is the rum.
You get a little bit of grass in it, but it's kind of muted by the sugar
and the lime.
It's not strong, but I get a little bit of that warmth in here.
Now, this is a 43% ABV cocktail because this is 43%.
There's nothing to dilute this except for what, a little bit of sugar in rum?
Oh, yeah.
If you want to try cocktails from around the world,
take a look up here in the corner after the recipe card.