How to prepare Ti Punch...

[AdOrAdam]

Hi all

I'm a novice to rhum agricole. In the UK its perhaps the hardest 'rum' type to find - regular off licences don't stock it, good specialist off licences will order in it but its expensive compared to other rums.

I ordered a bottle of Saint James Amber for mixing. I hadn't found a drink I loved it in.

I decided to try a Ti Punch - I thought it was awful, the after taste was not to my liking!

I just saw that video today but I made it similar to this method:

http://www.youtube.com/watch?v=6QLL07rdAK4

No offence to your method Ed!

I was in a bar a couple of weeks ago & spotted that they had Trois Rivieres Blanc so I asked for a Ti Punch. I spotted the barmaid used quite a lot of fresh lime juice & Trois Riveries Sirop de Canne (brown cane sugar syrup).

We chatted about it ~ I was saying it 'T-I punch' where as she said it was 'tea punch'

I liked it more than my first effort :-) Much more palatable, so funky I wasn't sure what juices she had used!

The taste of it has been on my mind....

I already had Trois Riveries Sirop de Canne, yesterday I got a bottle of Trois Rivieres Blanc.

I decided to do over the Ti Punch - I approximated what I had before:

1.5 parts lime
0.5 parts sugar
2 parts rhum.

I then stirred it for about 3 minutes with plenty of ice cubes (like an Old Fashioned). It filled my tumbler.

I thought this was a pretty good 2nd attempt - that cold, funky, puckeringly sour but moreish taste was there - Ill have it again like this :-)

I note a lot of Ti Punch recipes use 1/8th of a lime & a teaspoon of sugar, arguably the same approximate ratio I used (I just end up with more fluid)

I may revisit the Saint James Amber using this Old Fashioned method - maybe I prefer the method, maybe I prefer the Trois Riveries Blanc.

My question is: How are people making Ti Punch & what are your thoughts about different methods & how it changes blanc / amber / vieux tastes?

Chacun prépare sa propre mort!

[Edward Hamilton]

First off, I've never been able to make what I would call a good ti punch with St James Amber.
The lime should be a slice off the side of the lime not 1.5 parts lime.

Ti is short for petite, and pronounced 'tea'.

Here's the recipe from Caribbean Spirits using Neisson or La Favorite.


In fairness to my London bartender friends, Trois Rivieres syrup is better than Dillon, DePaz or the sugar that I've seen used in that fair city.

Lastly, there is a vast difference between rhum agricoles. My favorites are Neisson and La Favorite that I import to the US. Unfortunately, these are hard to find in the UK.

[DJ Mal]

I had no luck with St. James Ambre in T Punch either. It was good with ginger beer and fruit juice though. I'm loving T Punches with La Favorite Ambre. The big thing I'm experimenting with my T Punches is how long to let it sit and mingle with the ice before I sip. Sometimes I start to sip too soon and its a bit harsh. Sometimes I wait too long and its too watery.

[AdOrAdam]

Originally Posted by Edward Hamilton

First off, I've never been able to make what I would call a good ti punch with St James Amber...

The lime should be a slice off the side of the lime not 1.5 parts lime...

Lastly, there is a vast difference between rhum agricoles. My favorites are Neisson and La Favorite that I import to the US. Unfortunately, these are hard to find in the UK.

Good to hear Im not alone in not enjoying a Saint James Amber Ti Punch, I have seen other posts by people saying they enjoy it - results may vary!

I like to make a drink using an 'authentic' method when one exists. Sazeracs & Old Fashioned are some of my favourites.

I will work towards less lime juice in a Ti Punch, decreasing it a bit at a time to see what I like. Ed, is that a lime wheel or segment or a slice of the skin? Is the juice important or the expression of the lime oils?

I'll also try letting the drink sit & chill itself instead of being stirred.

Do people generally advise different methods for blanc / amber / vieux?

[AdOrAdam]

Also FYI:

Agricoles cost about the same in US dollars as they do in pounds ~ a $30 bottle costs £30 (but that is the equivalent to $46!).

I have seen J Bally Amber for £28 in a shop I know.

Whisky Exchange has a good selection
http://www.thewhiskyexchange.com/twe...px?q=agricole?

This website is one I have been meaning to order from - they do LH151 & are well priced for most rums (including agricoles):
http://www.ma-wine.com/search.php5?s...rtby=preis_eur

[SeldomSeen]

Originally Posted by Edward Hamilton

"there is a vast difference between rhum agricoles. My favorites are Neisson and La Favorite that I import to the US. Unfortunately, these are hard to find in the UK."

I'm in agreement with Ed. Agricoles are vastly different. Like you, I've had my share of bad experiences with Agricoles. I was completely put off by them. But after a Rum tasting event where I had the chance to try Neisson's Blanc and Clement Blanc Premiere Canne Rhum Agricole, I had a change of mind. If you can hunt up a bottle of the Neisson's (my personal preference) in the UK, make yourself a Ti Punch and enjoy.

[AdOrAdam]

Originally Posted by SeldomSeen

I'm in agreement with Ed. Agricoles are vastly different. Like you, I've had my share of bad experiences with Agricoles. I was completely put off by them. But after a Rum tasting event... I had a change of mind.

The more variations the better IMO, but it makes hard to pin down a 'staple' of the style. Agricoles seem very 'marmite' to me ~ meaning you either love or hate them!

Luckily Im going to UK Rumfest in October & will obviously be doing some tasting, while I have most of my wits about me Ill check some more white agricoles & these mysterious aged versions

[AdOrAdam]

I've tried a few more rhums since my last post.

Rumfest had one agricole - Saint Aubin. Its like an agricole lite.

In discussing the drink with bartenders etc I have reflected on my past ti punch efforts, in effect I was making a stirred daiquiri - that's still how I drink my white rhum. I've taken to adding a dash of Angostura bitters as well & calling it an 'Old Fashioned Ti Punch Daiquiri' - a sacrilege of all 3 drinks but I like it

I have found that using 50:50 blanc & amber rhums is more to my taste. I make it more traditional way - i.e. ice, rum, squeeze of lime, teaspoon of sugar, quick stir. I say more traditional because it's an aperitif so you're making it quick so you can socialise! However I do make it in a small brandy snifter because I like being able to swirl the drink in the glass & I like to smell the drink. Allowing a little bit of melt time is part of the drink.

Im still on my first 2 bottles of agricole but Im near the bottle of both of them - Im going to push the boat out & get 3 on my next shopping trip - I have Clement VSOP in mind for the vieux, J Bally for the amber & Im decided on the white but enjoy the Trois Riveras

[Edward Hamilton]

Here's a link to me making a ti punch in Austin, Texas a few years back.
Making a ti punch in Austin, Texas

[Mount Hetero XY]

Will Barbancourt 8-year make a good ti punch?