Ti’ Punch Cocktail Recipe

I’ve always loved how a simple drink can really capture the spirit of a place, and Ti’ Punch nails that vibe. This classic from the French Caribbean doesn’t need much—just a few ingredients—but the flavors are bold and the balance is smooth.

Here’s how I make an authentic Ti’ Punch that’s easy, seriously refreshing, and full of island character.

You don’t need fancy gadgets or rare bottles for this one. With a little care and the right proportions, you can mix up a drink that feels casual but still kind of elegant. Ti’ Punch isn’t about chasing perfection—it’s about enjoying good rum, fresh lime, and just enough sweetness in every sip.

Let me walk you through what you’ll need, how I mix it, and what flavors to expect. Maybe you’ll see why this little cocktail is such a Caribbean staple.

Ti’ Punch Cocktail Recipe

Honestly, I love how simple and balanced this drink turns out. It doesn’t require a ton of tools or ingredients, but the flavor is strong and the texture is smooth—it really lets the rum shine.

Equipment

I keep things minimal when I make Ti’ Punch. No shaker, no blender, which honestly makes cleanup a breeze.

• Short glass (Old Fashioned glass) – sturdy, and great for muddling and stirring
• Bar spoon – to mix sugar and rum together
• Paring knife – for slicing up fresh lime
• Small plate or cutting board – just to prep the lime
• Measuring jigger or tablespoon – helps control the rum and syrup amounts

I’ve noticed the right glass makes a difference. Using a short glass keeps the aroma close, so you really get the lime and rum as you sip.

Ingredients

I stick to fresh, simple ingredients to keep the drink true to its Caribbean roots.

• 2 oz (60 ml) rhum agricole blanc – grassy, earthy rum made from sugarcane juice
• ¼ oz (about 1 tsp) cane syrup – or raw sugar if you don’t have syrup
• 1 small lime disc (about 1 inch wide) – sliced from the side of a fresh lime, peel and a little flesh

If I’m in the mood for something sweeter, I’ll add a touch more syrup. Want it a bit sharper? I just use less. It’s all about finding that sweet spot between the rum, the sugar, and the lime.

Instructions

Here’s how I do it for one serving:

• Cut a small round of lime, leaving some peel on for the aroma.
• Drop the lime disc into the bottom of the glass.
• Add cane syrup or sugar.
• Gently press the lime with the bar spoon to get some juice and oils out.
• Pour in the rhum agricole.
• Stir well until the sugar dissolves.
• Add a couple of small ice cubes if you like it chilled. Sometimes I skip the ice—it’s often served neat.

I usually taste and tweak the sweetness or lime to fit my mood.

Notes

What I love about Ti’ Punch is how it lets the rum take center stage instead of hiding behind mixers. Using rhum agricole (not the usual molasses rum) gives it that grassy, herbal kick that’s just different.

I always go for fresh lime—never bottled juice. The oils from the peel make a big difference in freshness.

When I make this for friends, I let everyone adjust their own sugar and lime. That’s the tradition in Martinique: each person “makes their own punch.”

Tasting Notes

Right away, I get these bright, clean flavors when I sip the Ti’ Punch. The lime hits with a sharp freshness that really wakes up my palate.

After that, the rum comes through with this smooth, grassy note—kind of reminds me of walking past sugarcane fields.

The drink feels light, but it’s got plenty of character. I notice the sugar softens the edges of the rum, but it doesn’t cover up that warmth.

Each ingredient stands out on its own, yet somehow they blend together in a way that just works.

When I swirl the glass, there’s this gentle aroma—sweet, citrusy, and a little earthy. I actually love how the scent shifts as the ice melts a bit, making everything rounder and easier to sip.

The finish stays crisp with a touch of sweetness. I still taste that lime tang and the rum’s dry finish a few moments later.

Honestly, it makes me want another small pour just to draw out the experience a little longer.