Recipe: Honey Ti Punch
- January 16, 2013 - 4:33 PM
Honey Ti Punch
Note: 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” (good options: El Dorado from Guyana, Smith & Cross from Jamaica, and Rhum Barbancourt from Haiti). 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 directions below). From Jason Wilson.
• Lime disk (see below)
• 1/4 oz. ( 1/2 tbsp.) honey syrup (see below)
• 2 oz. ( 1/4 c.) white rhum agricole
• 2 or 3 large ice cubes
To create a lime disk: stand the lime on its end. Use a sharp knife to trim a 1-inch round of peel with a small amount of flesh attached.
To make honey syrup,: Combine 1 cup water and 2 cups honey in a medium saucepan over medium-high heat. Bring to a boil, stirring until the honey has dissolved. Reduce the heat to medium-low and cook for 5 minutes. Cool completely before using or storing in the refrigerator in a glass jar, where it will keep for up to 4 weeks.
Muddle the lime disk and honey syrup in an old-fashioned or rocks glass. Add the rum and ice cubes; stir well, at least 20 times. Serve.
Nutrition information per serving:
Calories 160 Fat 0 g Sodium 0 mg
Carbohydrates 9 g Saturated fat 0 g Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
© 2016 Star Tribune