This is a take on the classic Martinique drink, Ti Punch, which is short for “petit punch.” (Beware: It packs more than a little punch.)
Using honey syrup instead of the usual simple syrup makes this version richer, more lush and darker. The original recipe calls for white rhum agricole (from Martinique), such as Clement Rhum Blanc or Neisson Blanc, but feel free to experiment with any rum, white or aged, that exhibits the funky, raw quality called “hogo” — El Dorado from Guyana, Smith & Cross from Jamaica, and Rhum Barbancourt from Haiti all work well.
The main trick with Ti Punch is to cut a 1-inch disk of lime with a small amount of flesh, so when you muddle, you get juice along with expressing the peel’s oils at the same time (see NOTES).
1 serving
Ingredients:
- Lime disk (see NOTES)
- 1/4 ounce honey syrup (see NOTES)
- 2 ounces white rhum agricole
- 2 or 3 large ice cubes
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