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The Ti Punch recipe I learned was very simple. 1 1/2 to 2 oz Rhum Agricole. a bar spoon of Sugar Cane Syrup such as Petit Canne or Sirop JM, and quarter sized slice of lime cheek with a bit of the flesh. Add the rum and syrup into the glass, squeeze in 8-10 drops of lime juice and add the lime, stir. Add some ice if you want. Stir. with whatever works for you. Meehan's recipe is more in line with a traditional Ti Punch recipe, but the use of an aged Rhum Agricole would make it a Ti Punch Vieux. Other than the use of a different variety of cane based alcohol the first recipe you show does indeed mimic a Caipirinha what with the muddling of multiple lime segments in the glass with sugar.
I'm French, my father lived in different "French" islands such as Martinique and Tahiti, he always made it with a bunch of white Agricole rhum, a bit of sugar and a tiny squirt of lime juice
Hi ! I am a big fan of your channel and cocktails, but being from the French West Indies, I can tell you that this is not the way a traditional ti-punch is made ! Ti-punch are served in much smaller glasses, and you should only add a quarter of lime at most (it should not be acidic, but you should taste the lime). Sugar is added to taste, but the ti-punch should remain clear. Also, a ti-punch is not served warm, but at room-temperature, which is not the same. And finally, quality of rhum is super important when making a ti-punch, I don't think anyone from the Caribbean would recommend La Mauny rum for this.
My bad, my English fail me sometimes. I said warm and room temp after realizing it was not the same. I thought people would understand what I meant when I would make the cocktail. Then for the rest, now I understand why they say it’s meant to be drank in one sip if they are smaller portions. Thanks for that! Cheers
I make my Ti Punch similar to the traditional method but with the amount of lime in the Meehan recipe. Really like these "exploration of styles" type of videos.
Thanks! I hope you will give it a try. It is far from the original but I believe it is a great drink. Plus, the cordial is also so good in Gimlets... cheers
i live in martinique, and drink ti punch regularly either at home, in bars or restaurant. there s way too much lime in your Ti punch... you should put only one of those lime pieces. the most comon rhum we use here is NEISSON take good care.
@@Barprints you should try to find some "rhum agricole de Martinique " the taste is way different from other Rums...the favorite os the locals here is the Neisson , we call it "zepol care " in creole meaning squared shoulders because of the form of the bottle. www.hitimewine.net/neisson-blanc-agrico-1lt/
Thank you! Well truth be told, we started TOTR because we were working on a book and we didn’t like the process. We preferred sharing our recipes as soon as they were ready instead of compiling them. So we started a blog and a IG account. But now, what I think we will do is monthly e-book release and one yearly release available in print. Still have to figure out the details though but it’s in the plans.
Regardless if we like how an original version of a drink tastes, it is important we to keep it alive in order to know how everything started. That will hopefully provide us with a better understanding what the initial intention was and how it evolved through the time. Apart of that I have to admit your (the third) version looks top level. Cheers!
the add of angostura makes sense for your trained palate but sends your drink out of the ti punch area to me (adding a new aroma family to the ti punch backbone). Also the way it is served in Martinique leaves you the choice of using simple syrup or raw sugar, "everyone prepare their own death" as they say there. So in my opinion the only rule to keep in mind while preparing a ti punch is more about how to make your spirit taste good, in this case,I do prefer the grassy agricole white rum. If you're going with aged rum, it's now called a "ti vieux" =P. Cheers !
All versions are interesting but Meehan’s is definitely the most accessible. It’s also most reminiscent of the Caipirinha, which is on my cocktail Mt Rushmore. 🥃
Before I ever got my first bottle of Rhum Agricole, I used to make them based on the Cocktail Codex using Barbancourt Blanc. I've never tried it the traditional way. I will give it a shot for sure! How would you describe Clairin? I've never had it before and I'm interested in your input on the subject.
Great presentation as always, Jean-Félix! Speaking of your spins on classics, have you ever considered doing a video on your take of the Champs-Élysées? Your remix of the Stinger is my favorite take on that drink, so I'm curious about other classics you haven't remixed in videos yet. Cheers!
I really like the idea of your take! I just have no idea where to find lime leaves or Clairin near where I live. The Clairin is probably the most problematic for me in the US state in which I live in. I guess I'll have to try my own take on it! Thanks for the inspiration!
Lime leaves are usually readily available in Asian grocery stores and as a Sub for Clairin, just get your favourite agricole white rhum and it'll do. Cheers!
Thanks for pointing out Meehan’s Bartender Guide! I have yet to find a place where they sell swizzle sticks, if you know one with international shipping, I’d be very interested 😊
@@NicholasFiennes Yes, the EU versions that is, but can't find it on any of those. Just looked on .com and can only find a metal and a fake wooden one, both for $25 with $10 shipping, a bit too steep.
@@BelovedNL that’s annoying for you, but I know how you feel, there are so many things used on these RU-vid channels that aren’t available in Australia
super cool take on this cocktail! a friend of mine who has a affinity in martinique first showed me this drink. And had the luxury of trying some clement rhum :) But one thing that got my attention, your choice of the rhum agricole Clairin? Right after this video, i called my SAQ nearby who had 1 left and they are holding the bottle for me. People seem to rave about this rhum, but also some people say it smells quite particular? pungent? whats your take on it?
It looks beautiful! Your presentation is always so amazing. I would love to see some TOTR originals that don't involve complicated homemade syrups, so I can try making your drinks right after I watch the video! I still love the cocktails with the homemade stuff, I learn so much about how to use new ingredients from you, but sometimes it's nice to make something cool with more general ingredients. Love your videos as always!
Traditional one had wayy too much lime. Pretty sure it’s just a small coin of lime. Mostly zest with only 2-3 drops of juice. It’s much closers to an old fashioned than a daiquiri with the lime just acting as a modifier
Yes. That said, I try to use Makrut Lime leaves now. The K word is highly offensive in many places in the world. I didn’t know until recently and stopped using it.
@@TrufflesOnTheRocks I knew it had its offensive usage but didn’t know there was an alternative name for the plant. The peel you use is from a Tahitian lime or from the Makrut fruit?
Hey Jean-Félix, thanks for all the content you post, it's really great! I feel I've learned a lot from watching your videos. I have a question for you in regards to cocktail mixing - I'm finding that after I mix my cocktails in a shaker and they're poured into a glass, the first sip or two taste a particular way, usually very strong from one flavor or another. After a few sips, when you're on the middle of the cocktail it then tastes another way (more like what I think the cocktail is intended to taste like). Finally, at the end, you get a different flavor as well (in brandy cocktails, for instance, I find that those last few sips the brandy flavor is really strong). Is this something that's caused by not shaking the drink properly? I feel like I'm shaking it for enough time and with enough ice. However, I don't know if that's just how cocktails usually are, or if there's any suggestion that you may have so that the cocktail is more consistent from start to finish. Thanks again!
Temperature had a huge impact on flavours so it’s normal that it changes over time. I’m sorry but I think I can’t help because it’s the way it should be.
@@TrufflesOnTheRocks Thanks for the reply! You actually helped by telling me that it's not something I'm doing wrong but just something normal that happens! :D
