There is nothing quite like a ti' punch.
'Ti,' from the French word 'Petit' translates to an affectionate little punch. So a ti' punch is an adorable little punch.
With only three ingredients, it couldn't be simpler. Pour a splash (1/4 teaspoon)
Petite Canne sugar cane syrup in a glass.
Squeeze a small slice of lime, cut from the side of the lime, over the cane syrup.
Add a measure of rhum agricole blanc, stir and add ice.
Allow the ice to chill the cocktail, while the flavor of the rhum, sugar cane syrup and lime blossoms.
For a drink with a richer, more mature flavor
enjoy a punch vieux.
Mix a ti' punch with rhum vieux,
but with a little less sugar cane syrup.
The Island Planter is one of the most popular fruit juice based cocktails in the islands.
In a tall glass mix - one measure of grapefruit juice
two measures of orange juice,
one measure rhum agricole blanc,
one quarter measure sugar cane syrup, or one teaspoon fine raw sugar.
Add ice and garnish with a slice of lime.
- 1 1/2 oz fresh lime juice
- 1 1/2 oz fresh grapefruit juice
- 1 oz Maraschino Cherry Liqueur
Shake over crushed ice garnish with slice of lime, rim glass in fine sugar to complement the sourness of the grapefruit.
- 1 oz fresh lime juice
- 1/2 oz Petite Canne Sugar Cane Syrup
- dash of Bitters
Mix lime juice, sugar cane syrup, bitters and rum in a Collins glass, add ice and top with Prosecco. Garnish with a mint sprig and a lime wheel.
Phil Ward - Death and Co. Manhattan
- 1 1/2 oz Neisson ESB
- juice of 1/2 lemon
- 1/4 tsp of petite Canne Sugar Cane Syrup, or 1/2 tsp powdered sugar
Shake with ice and garnish with cherry and 1/2 slice lemon
- 1 to 2 oz La Favorite Ambre
- squeeze of lime
- 1/4 tsp Petite Canne Sugar Cane Syrup
Sever over ice with a wedge of lime.
La Favorite Blanc infused with clove, cinnamon and golden raisins mixed with pineapple juice and a splash of sugar cane syrup over crushed ice.
- 2 1/2oz Neisson Special Reserve
- 1 1/2 oz sweet vermouth
- 2 dashes hess bitters
- 2 dashes angostura bitters
Shake over crushed ice, strain and serve in an elegant glass of your choice.
- 3 dashes bitters
- 1 tsp water
- 1 sugar cube
- 1 oz Neisson ESB or 1 oz La Favorite Vieux
- 1 slice orange
- 1 maraschino cherry
- 1 1/2 oz light rum
- 1 oz orange juice
- 1/2 oz lime juice
- dash of Peychaud Bitters
- ginger ale
Shake all ingredients (except ginger ale) with ice and strain into a collins glass over ice cubes. Fill with ginger ale, stir, and serve.
- 1/4 Tia Maria
- 1/4 Cream
- 1/4 Rum
- 1/4 Creme de Cacao
Mix in a shaker with ice strain and serve.
- 1 1/2 oz La Favorite Rhum Vieux
- 3/4 oz cream
- 2 tsp honey
Shake over crushed ice. Strain into a champagne glass and dust with freshly grated cinnamon.
The combination of Neisson Blanc and ginger was better than anything I've made myself so I want to share it with you.
- 1.75 oz Neisson Blanc
- 1.25 oz Massenez Crème de Gingembre
- 1.25 oz Fresh Lime Juice
- 1.25 oz Ginger Syrup (see recipe)
- Ginger Syrup ingredients -
- 6 oz Fresh Ginger (peeled and julienned)
- 2 rinds of Lemon with pith removed
- 4 cups Sugar
- 4 cups Water
Combine ingredients in a shaker over ice, shake and strain into a martini or daiquiri glass. Garnish with lime wheel or candied ginger. Ginger Syrup preparation. Bring to a low boil and remove from heat. Let ingredients soak in syrup for 1 hour and strain. Be careful not boil the ginger and peel or the mixture will brown and turn bitter.
Justin Ulysses Guthrie
Central Michel Richard
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