Ti Punch Recipes

Steps:

• Stand lime on end and cut thin, half-dollar-size slice (mostly peel) off one side. Repeat with 3 remaining sides. Set slices aside. Into each of four 9-ounce short glasses, squeeze a few drops juice from remaining lime. Add 1/4 teaspoon sugar cane syrup (or 1/2 teaspoon raw sugar) to each glass and stir. Add rhum to taste, about 1 1/2 ounces per glass. Stir, add crushed ice and lime slices, stir again, and serve. As the ice melts, the flavors blossom.

Steps:

• With a sharp paring knife, cut a disc of skin from the lime about the size of a silver dollar, taking as little of the pith and actual flesh of the lime as possible. In a rocks glass, muddle the lime disk with cane or simple syrup, then top with rhum. Stir well to mix.

Steps:

• Place the sugar syrup in a small wine glass, add the rum, an ice cube, and the twisted lemon zest.

Steps:

• Pour the syrup or sugar in a glass.
• Squeeze half of lime into a glass. After squeezing go ahead and drop it into the glass. Cut a slice from the unused half and use to garnish the rim of the glass.
• Add the rum and swirl the glass slowly with love.
• Breathe in the sweet perfume which arises and let yourself soak up the flavours of Les Antilles.
• Your punch is almost ready, all that is left now is to sip it slowly among friends and -- with moderation! Seriously one of these is enough if you don't intend to be comatose before the meal.