I was born and raised on the Island between Martinique and Guadalupe. Never thought I'd see a drink from home on here, I appreciate the comprehensiveness!
Dominica? That's one of my favorite places and favorite people, but alas, i haven't been there since the hurricane and I haven't seen the Sisserou. I lived in the USVI decades ago and had close friends from Dominica.
@@christensolomon3679 My family moved to St. Croix USVI in the mid 1950s when I was three years old, after a few years we went back stateside to return in the mid 1960s. In the '50's STX was more like Dominica, narrow roads, less spoiled ecology. My wife and I love Dominica and we were heartsick to see what the hurricane had done to it. But, those open drains at the side of the roads are scary at night! Cheers!
I'm sure this is a damn fine drink BUT I always thought that a Ti' Punch was made with unaged Agricole (most rum drank in the carribean is unaged), without ice not alwasy but most of the time and with just a little bit of lime juice, like 5 drops. A room temperaute, undiluted Ti' Punch is a strong drink. I use Neisson Blanc which has 50% ABV, so with the little addition of sugar syrup and the few drops of lime juice, the total ABV probably ends up right around 45%.
GlidingChiller it is typically served with Blanc Rhum by day and as a vieux Punch in the evening with aged Agricole also I am doing this as my own version and not necessarily the traditional way I mention that in the show notes thanks for the input and for watching!
@@TheEducatedBarfly Wow, thanks for the insight. I actually spent a little bit of time researching the background of this drink but didn't know! What is your opinion on squeezing a tiny bit on lime juice? Does it add to the drink or not?
Agree. I find that the traditional way of preparing a Ti Punch....cutting a lime "coin" that contains a nice bit of the fruit and then squeezing that coin to release the juice into the glass (approx. 7-12 drops) before dropping the coin in the glass.... has a big impact on the drink, particularly when using the (traditional) blanc agricole.
I had been looking for Rhum Agricole for my Mai Tai for quite some time. There was none on the shelves at the local gov't-owned liquor store. But then a month ago they had a few bottles of Dillon Blanc. I was surprised about the taste - it reminded me of Cachaca in some way. I think I bought the last one of the few bottles today. And today I discovered Ti' Punch, and I see it as a worthy alternative to Caipirinha. I had the rum, a muddled lime wheel, and some home-made demarara syrup. Stirred. Success! I'm gonna make it for others!
I ended up in Guadalupe last year on a cruise and had one. They way they did it there was to put two small lime wedges and some Demerara sugar in the glass and muddled it. Then hit it with a shot or two of Rhum. So I think the version I had had much more lime notes than this version, but I bet both are pretty darn good.
You're version is correct. This gentlemen hasn't even been to the French Islands. I have lived in the Caribbean for over 20 years. I take the ferry over to Guadeloupe all the time. Muddled lime and dark sugar in the bottom of the glass and a couple of shots of dark rum. No ice. However I always put a cube or two of ice in mine. A matter of preference plus it's blazing hot and bars don't have A/C . If you're in a bar that has A/C in it you're not at a local bar but an over priced tourist place.
Hey leandro, great video! Just one quick question: wouldn’t this be called a ti’ punch vieux since you’re using an aged Martinique rhum? Anyway love your videos and keep up the great work!
Hey Leandro! What’s the difference between Rhum Agricole and Cachaça? I can’t get it here in Brazil. Can I use cachaça? Or should I just make a Caipirinha instead? Tks
Cachaça isnt rectified to 40% like rum, instead it is directly distilled to 40% (from my knowledge) If you can get an aged cachaça that would be preferable as this rum as been aged quite some times on oak (browner cachaça should be better I think) cause the white stuff has a pretty potent vegetal flavor.
Amazing drink,.amazing guy,.amazing video,..btw,.one of my fav agricoles is the MARTINIQUE AGRICOLE Blanc from HSE,.50%vol...the flavour is sooo dreamy,..lime,coconut,.some pearl,.and a hint of banana peel,...😅
Hello i'm french not from caribean island. A Ti punch is made with a white rhum agricole and a Ti Vieux ( Little Old) is made with old rhum as the Clement our favorite bartender is using. There is actually no recipe for this cocktail. In some traditional bar they put one whole lime some sugar and a bottle of rhum and you will do your Ti Punch or Ti vieux as you like they call that Chacun prépare sa propre mort which can be translated by everyone is preparing their own death (normally what I do i put the powder sugar cane in the glass than I cut a cheek of lemon and press the juice on the sugar before throwing the pressed lime in the glass. Than add rhum and mix with bois lélé. As I say you do it as you like but there are 1 (actually 2) thing a french caribean will NEVER do in their Ti punch or Ti Vieux Use lime and never lemon and the 2nd is DO NOT ADD ICE AT ALL. The "twisler" (not sure how you write that ) is called bois-lélé in french caribean.
Have you ever tried st-james agricole rum? One of the most available here in Montreal. I feel like it's definetly not that great. Going to try a Haïtian rum version with Barbancourt 8 years. I believe all haïtian rum is agricole.
Rhum agricole is as far from other rums as Islay scotch is from Johnny Walker Red. I mean, they're similar things, but that's not what your nose and tongue are telling you.
Jeezus christ just make the goddam drink. Never seen somebody take so long to make a drink with 3 ingredients. And why the F*** would you fill the glass with ice and then try to mix it?
I was born and raised on the Island between Martinique and Guadalupe. Never thought I'd see a drink from home on here, I appreciate the comprehensiveness!
Dominica? That's one of my favorite places and favorite people, but alas, i haven't been there since the hurricane and I haven't seen the Sisserou. I lived in the USVI decades ago and had close friends from Dominica.
@@thistlenstar Yep! I went to school right across from the Gardens where we had some Sisserou Parrots. Haven't been back in a few years.
It's pretty well known among the rum geeks and tiki crowd.
@@christensolomon3679 My family moved to St. Croix USVI in the mid 1950s when I was three years old, after a few years we went back stateside to return in the mid 1960s. In the '50's STX was more like Dominica, narrow roads, less spoiled ecology. My wife and I love Dominica and we were heartsick to see what the hurricane had done to it. But, those open drains at the side of the roads are scary at night! Cheers!
I don't know if it has been mentioned, but Sonic drive-ins sell bags of their pebble ice. I picked up a 2lb bag for $3.
I think everyone has a disorganized drawer from hell
Leonardo, you need to check what sparks joy in your disorganized drawer from hell :)
Mine is the Abyss!!!!! LOL!
I'm sure this is a damn fine drink BUT I always thought that a Ti' Punch was made with unaged Agricole (most rum drank in the carribean is unaged), without ice not alwasy but most of the time and with just a little bit of lime juice, like 5 drops.
A room temperaute, undiluted Ti' Punch is a strong drink. I use Neisson Blanc which has 50% ABV, so with the little addition of sugar syrup and the few drops of lime juice, the total ABV probably ends up right around 45%.
GlidingChiller it is typically served with Blanc Rhum by day and as a vieux Punch in the evening with aged Agricole also I am doing this as my own version and not necessarily the traditional way I mention that in the show notes thanks for the input and for watching!
@@TheEducatedBarfly Wow, thanks for the insight. I actually spent a little bit of time researching the background of this drink but didn't know! What is your opinion on squeezing a tiny bit on lime juice? Does it add to the drink or not?
you are correct, this recipe is bogus
Agree.
I find that the traditional way of preparing a Ti Punch....cutting a lime "coin" that contains a nice bit of the fruit and then squeezing that coin to release the juice into the glass (approx. 7-12 drops) before dropping the coin in the glass.... has a big impact on the drink, particularly when using the (traditional) blanc agricole.
@@GlidingChilleryou need to add lime juice, I really think it improves the drink.
wow…. I côme from trinité martinique and i approve what you’ve made 🔥🔥🔥
I had been looking for Rhum Agricole for my Mai Tai for quite some time. There was none on the shelves at the local gov't-owned liquor store. But then a month ago they had a few bottles of Dillon Blanc. I was surprised about the taste - it reminded me of Cachaca in some way. I think I bought the last one of the few bottles today. And today I discovered Ti' Punch, and I see it as a worthy alternative to Caipirinha. I had the rum, a muddled lime wheel, and some home-made demarara syrup. Stirred. Success! I'm gonna make it for others!
I ended up in Guadalupe last year on a cruise and had one. They way they did it there was to put two small lime wedges and some Demerara sugar in the glass and muddled it. Then hit it with a shot or two of Rhum. So I think the version I had had much more lime notes than this version, but I bet both are pretty darn good.
I don't think they used ice either, but I was admittedly drinking a bit on the cruise, so my memory may be "off". :)
You're version is correct. This gentlemen hasn't even been to the French Islands. I have lived in the Caribbean for over 20 years. I take the ferry over to Guadeloupe all the time. Muddled lime and dark sugar in the bottom of the glass and a couple of shots of dark rum. No ice. However I always put a cube or two of ice in mine. A matter of preference plus it's blazing hot and bars don't have A/C . If you're in a bar that has A/C in it you're not at a local bar but an over priced tourist place.
Got a bottle of Martinique Rhum Agricole and now I know what I gonna do with it! 😀
Hey leandro, great video! Just one quick question: wouldn’t this be called a ti’ punch vieux since you’re using an aged Martinique rhum? Anyway love your videos and keep up the great work!
Thomas Here yes you are absolutely right.
Proper grammar would be vieux ti' punch (coming from a french speaking canadian) although after a few of these punches who cares LOL
@@bazoud13 Your grammar checks out, but they do call it Ti' Punch Vieux in Martinique. 🤷♂️
Hey Leandro! What’s the difference between Rhum Agricole and Cachaça? I can’t get it here in Brazil. Can I use cachaça? Or should I just make a Caipirinha instead? Tks
Cachaça isnt rectified to 40% like rum, instead it is directly distilled to 40% (from my knowledge)
If you can get an aged cachaça that would be preferable as this rum as been aged quite some times on oak (browner cachaça should be better I think) cause the white stuff has a pretty potent vegetal flavor.
( queue 2 years later spongebob transition)
Amazing drink,.amazing guy,.amazing video,..btw,.one of my fav agricoles is the MARTINIQUE AGRICOLE Blanc from HSE,.50%vol...the flavour is sooo dreamy,..lime,coconut,.some pearl,.and a hint of banana peel,...😅
Hello i'm french not from caribean island. A Ti punch is made with a white rhum agricole and a Ti Vieux ( Little Old) is made with old rhum as the Clement our favorite bartender is using. There is actually no recipe for this cocktail. In some traditional bar they put one whole lime some sugar and a bottle of rhum and you will do your Ti Punch or Ti vieux as you like they call that Chacun prépare sa propre mort which can be translated by everyone is preparing their own death (normally what I do i put the powder sugar cane in the glass than I cut a cheek of lemon and press the juice on the sugar before throwing the pressed lime in the glass. Than add rhum and mix with bois lélé. As I say you do it as you like but there are 1 (actually 2) thing a french caribean will NEVER do in their Ti punch or Ti Vieux Use lime and never lemon and the 2nd is DO NOT ADD ICE AT ALL. The "twisler" (not sure how you write that ) is called bois-lélé in french caribean.
It’s called a Swizzle Stick
Pardon my ignorance but why so much ice? Doesn't it dilute the subtility of unaged white rum?
Have you ever tried st-james agricole rum? One of the most available here in Montreal. I feel like it's definetly not that great. Going to try a Haïtian rum version with Barbancourt 8 years. I believe all haïtian rum is agricole.
Hey! The ADT sticker is gone! Way to go! Thanks for covering another tiki-adjacent drink.
Tim Cameron LOL
I like this drink better with a blanc agricole or agricole style rhum. More grassy and funky
There is no ice in a ti punch
Ti’ punch also contains a small amount of lime juice :-)
Wow, years later, check out them locks. lol.
Its pronounced " ti- posh". Should be done with lime wedges and actual sugar and then served without ice
And I always thought it had lots of lime
Why’d you put ice in it?
Why not?
Does anyone know how old this cocktail is roughly? 1700s, 1800s, 1900-1930, '50s, '80s?
From my research rhum agricole originated in the late 1800s, I’m sure this cocktail couldn’t have been far behind 😃
Rhum agricole is as far from other rums as Islay scotch is from Johnny Walker Red. I mean, they're similar things, but that's not what your nose and tongue are telling you.
Can I use regular rum made from molasses?
It's not going to be the same, but it will still be good. Rhum agricole is much grassier in flavor. A cachaca might work well.
@@schilling3003 thank you Brandon i will look out for cachaca
Ti Punch with a straw and crushed ice? I went to Martinique and I m French, and in both countries, it's served without ice and straw, Just dry.
Vincent Garnier read the show notes. I’m doing my version but I do mention the typical way of service
@@TheEducatedBarfly oh yeah right fuck sorry bout that.
Ti punch with straw and pebble ice? well that is original
Three is no ice in Ti Punch
"Express that"
I have never heard of RHUM AGRICOLE before! Hmmm...
No ice, you ruin the flavor, cassonade, a little bit of green lime, and rum at ambiant temperature.
Jeezus christ just make the goddam drink. Never seen somebody take so long to make a drink with 3 ingredients. And why the F*** would you fill the glass with ice and then try to mix it?
I'd like to give YOU a light swizzle