Le Ti' Punch

SAINT JAMES Rhum Blanc Pure Canne Biologique:

Distilled in 2020 in Creole Column - ABV 56.5%

The Ti’ Punch :

Traditionally, Ti’ Punch is sweetened with sugar cane syrup, made from reduced sugar cane juice, offering a mild, grassy flavor. For authenticity, cane syrup is recommended. The cocktail includes a small piece of lime peel and pith for balance.

In Martinique, the traditional preparation is “chacun prépare sa propre mort (“each prepares their own death”), allowing individuals to mix their drink to taste. Historically served neat, it can also be served with ice. “I personally enjoyed with 

all ingredients chilled”

How To prepare a Ti’ Punch:

1. Add about a bar spoon of sugar cane syrup per ounce of rhum agricole.

2. Pour the desired amount ofSaint James Agricole Rhum, traditionally is made with white agricole rhum.

3. Cut a small piece of lime, primarily peel and pith, and squeeze it over the drink to release the oils and a bit of juice.

4. Stir gently and drink immediately.

The Martinique Ti' Punch, made with Saint James Biologique Rhum, is a simple yet flavorful cocktail with the earthy and grassy notes of organic rhum agricole, balanced with a hint of lime and a touch of classic Sirop. 

Here Another Cocktail;

La Martinique Special [ DDP's Classic ]

1 oz Orgeat Syrup

0.75 oz Lime Juice

0.5 oz Passion Fruit Puree [ unsweetened ]

2 oz SAINT JAMES Rhum Blanc Pure Canne Biologique

1 dash Absinthe

Shake & Strain in chilled cocktail coupe  

About Martinique:

Martinique, part of the Lesser Antilles in the Caribbean, is known for its volcanic origins, including the active Mount Pelée. Before European contact, the island was inhabited by the Arawaks around 100 CE, who were later nearly wiped out by a volcanic eruption around 300 CE. They returned around 400 CE, only to be conquered by the Caribs around 600 CE. These Caribs were the island's inhabitants when Christopher Columbus arrived in 1502. The Spaniards, finding little of interest, moved on.

In 1635, the French settled in St. Pierre, subjugating the native Caribs and cultivating sugar cane. By the 1660s, they controlled most of the island. In 1685, King Louis XIV enacted “Le Code Noir,” legalizing the enslavement of Africans for labor in the Caribbean. Slavery continued until 1848 after significant political pressure and rebellions.

Mount Pelée's notable eruption in 1902 destroyed St. Pierre, killing over 30,000 people. The capital was moved to Fort-de-France, where it remains today.

Rhum Agricole:

Martinique's history ties into the creation of rhum agricole, driven by political and economic shifts. In the early 19th century, Europe, influenced by Franz Karl Achard's development of the sugar beet and the Haitian Revolution, began producing beet sugar. During the Napoleonic Wars, British blockades forced France to rely on beet sugar, leading Martinique’s growers to distill whole sugar cane juice into rhum agricole. This rum has a distinct, grassy flavor, different from molasses-based rums.

Since 1765 the Saint James sugar plantations have been producing rum of rare quality and are among the founders of the prestigious Appellation d’Origine Contrôlée Martinique.

SAINT JAMES rum is produced by the fermentation of pure cane juice followed by distillation on Creole columns. This method, recognised as A.O.C Martinique rum, gives SAINT JAMES rums a multitude of aromas, with subtle, fruity bouquets perfectly adapted to ageing in oak casks. No sweetening agents are permitted.

Martinique is the only French overseas department benefiting from an A.O.C. for its rum.

This appellation obtained in 1996 reflects the unique character of Martinique “agricole” rum, expressing the close link between production, terroir and generations of skill and knowledge.

To qualify for “Rhum agricole A.O.C Martinique” status, the rum must be prepared from sugar cane grown in an area authorized by the A.O.C. regulation (only 23 municipalities in Martinique). The A.O.C. recommends the period for harvesting and the sugar cane yield per hectare. Production is also regulated by the pressing of the sugar cane and the distillation method used. 

[ more at rhum-saintjames.com ]