Drink · 4 min · Amounts not specified
Ti' Punch
Martinique bones: rum, a disk of lime, a little sugar. Build, don't shake. The drink is the rum. Don't turn it into a daiquiri.
The sheet · 1 small rocks glass · 4 min
easyWhy tonight. Martinique bones: rum, a disk of lime, a little sugar. Build, don't shake. The drink is the rum. Don't turn it into a daiquiri.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- rum
- lime
- sugar
Method
- Rhum agricole if you can get it — the drink was built on cane juice rum and tastes grassy and strange with anything else.
- A thin disc of lime with the peel still on, squeezed and dropped in, cane syrup, then rum.
- No ice, traditionally, or one small cube. It is meant to be a small strong drink taken quickly.
- The saying is chacun prépare sa propre mort — everyone makes their own. Hand over the bottle and let them.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational pour, not a reprint of a licensed spec. No allergen or alcohol-safety claim.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
The technique underneath this
- CaramelTaking sugar past melting into browning, judged by colour and smell because there is no other reliable instrument.crystallized · burnt · too pale to taste of anything · seized when liquid was added
- Building a sourSpirit, citrus and sugar in a fixed geometry, then adjusted for how strong the particular bottle in front of you is.thin and sharp · cloying · spirit disappears · no foam
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Cocktail structureBasic Cocktails - How To Make A DaiquiriCocktail ChemistryThe plainest sour there is, which makes base-acid-sweet balance easy to taste rather than merely read.197K+ views at the September 2026 review. · Link checked 2026-09-08
- Syrups and citrusHow to Make Fresh Juice for CocktailsEpicuriousJuicing citrus fresh for drinks, and the plain reason bottled juice does not work.Link checked 2026-09-08
- Sugar and custardSalted Caramel Sauce Recipe – The Perfect Ice Cream Topping | Food WishesFood WishesA dry caramel judged by color, which is the only reliable instrument most kitchens have.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- rum
- The widest spirit on the shelf.
- lime
- Sharper and more floral than lemon, and it fades faster — juice it the same hour you use it.
- sugar
- Not just sweetness — it balances acid and bitterness, which is why a sour drink and a tomato sauce both want a little.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares rum, lime, sugar
Grog
Rum, lime, sugar and water — the original naval ration and the ancestor of every sour on this list.
Shares rum, lime, sugar
Banana daiquiri
Ripe banana, rum, lime, a little sugar. Shake hard. Frozen is honest if it is blended. Don't make a smoothie and call it a daiquiri.
Shares rum, lime, sugar
Batida de coco
Brazilian coconut batida without cachaça: rum, coconut, lime. Shake. Not a piña colada.
Shares rum, lime, sugar
Caipirinha-style
Cachaça if you have it; rum if not. Muddle lime with sugar, don't turn it to pith.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.