Cocktail & Other Recipes By Spirit Rum Cocktails

Coffee & Ti’

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Updated 10/6/20
Coffee & Ti’ cocktail
Image:

Nick Detrich 

The Ti’ Punch is the national cocktail of Martinique and features just three ingredients: rhum agricole, sugar and lime. Rhum agricole is the French term for rum made from fresh sugarcane juice rather than molasses, and the style is native to French Caribbean islands, including Martinique and Guadalupe. It’s a necessary component in the cocktail, as a true Ti’ Punch can’t be made without it. But bartenders have still been able to create their own takes on the classic recipe by incorporating different syrups, fruits and liqueurs.

One such example comes from Nick Detrich of Cane & Table in New Orleans. His Coffee & Ti’ takes two liberties with the original recipe: It calls for a 10-year-old rhum agricole (the classic usually features unaged spirit) and adds coffee amaro to the mix.

The aged rhum agricole lends a richer and deeper flavor to the drink, plus notes of cinnamon and vanilla, while still showcasing fresh sugarcane. And the coffee amaro, which comes from Kansas City, has a bittersweet, herbal profile with notes of cardamom, gentian, orange peel and star anise. Put it all together, and you’ve got a unique Ti’ Punch—not as bright and sugarcane-forward than the original, but still featuring rhum agricole as the star of the show.

Ice is optional in the Ti’ Punch, and it’s not used at all in the Coffee & Ti’. That can feel unusual for drinkers who are accustomed to cold cocktails, but it’s a traditional practice in the French Caribbean. The ingredients are flavorful and merge together with harmony, so ice or not, the resulting cocktail is a true treat.

Ingredients

  • 1 1/2 ounces Clément 10-year-old rhum agricole

  • 1/4 ounce J. Rieger Caffé amaro

  • 1 teaspoon cane syrup

  • Garnish: lime wheel

Steps

  1. Add the rhum agricole, Caffé amaro and cane syrup to a snifter glass.

  2. Squeeze a lime wheel with the peel side down to maximize the oils.

  3. Garnish with a lime wheel, sliced so there’s as much peel as flesh on either side.