Cocktail & Other Recipes By Spirit Rum Cocktails

Maracuya Mistress

A detailed rocks glass rests on a gray stone surface against a black backdrop. The glass is filled with a vivid red drink over crushed ice and garnished with a lime wheel.
Image: / Tim Nusog

The Ti’ Punch is a Martinique classic—essentially a rugged version of the Daiquiri or Caipirinha, it’s a simple mix of rhum agricole, lime juice and sugar built directly in the serving glass and topped with ice only if desired. T.J. Palmieri, the owner and operator of Tiki bar Madrina’s in Gainesville, Florida, puts his own spin on this classic by adding some Tiki elements.

Like any good Ti’ Punch, the Maracuya Mistress starts with a rhum agricole. This funky clear spirit is a staple of the French Caribbean islands, and an essential ingredient in a Ti’ Punch and its variations—substituting another rum, even another one also made from sugarcane rather than molasses, won’t do. Palmieri uses Canne Bleue from Martinique’s Clément distillery, but you can use another rhum agricole if you prefer.

Normally a Ti’ Punch is sweetened with simple syrup (or plain sugar) and brightened with lime juice, but Palmieri adds passion fruit juice and a hibiscus syrup to his drink, which brings it more in line with Tiki drinks. The hibiscus syrup can also be used in drinks like the Smoke on the Water, and the passion fruit juice has many bartending applications like the Hurricane.

Whereas a traditional Ti’ Punch gets only a few ice cubes, Palmieri swizzles a whole lot of crushed ice into his, leading to a frosty, crisp and refreshing concoction. Because of this, it’s best to go with a higher proof rhum—you’ll want to use something that’s 100-proof, like the Canne Bleue, rather than an 80-proof rhum.



  1. Add the rhum agricole, passion fruit juice, lime juice and hibiscus into a rocks glass filled with crushed ice, and swizzle using a bois lélé (swizzle stick) to combine.

  2. Top with more crushed ice.

  3. Garnish with a lime wheel.

*Hibiscus syrup: Bring 2 cups sugar, 1/2 cup dried Jamaican hibiscus leaves and 1 cup water to a boil, then reduce heat and let simmer until sugar is dissolved. Allow leaves to steep for 6 minutes, and fine-strain into a container. Keep refrigerated for up to 2 weeks.