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A Spontaneous Libation for your Consideration

Ti Punch

1 1⁄2 oz Rhum Agricole (Blanc/Unaged)
1 ds Cane syrup (to cover bottom of glass barely)
1 sli Lime (1/4 of a slice)

In a rocks glass add cane syrup. Squeeze lime and express oils. Stir to combine. Add crushed ice to fill, top with rhum, and stir briefly. Let the drink stand for a minute, as the ice brings out complex flavors. Obviously, the better the rhum used, the better the drink will be.


Closely related to the Daiquiri and the Capirinha. Traditional to the French speaking islands of the Caribbean.

Curator rating
4 stars
Average rating
3.5 stars
(10 ratings)

From the Knowledge Vault

Murray Stenson needs our help

Murray Stenson, Seattle's well-known and highly-regarded bartender (Zig Zag Café, Canon, 2010 "American Bartender of the Year") has a heart condition that will require an expensive surgery to allow him to return to work. Like many bartenders, he lacks health insurance. While we have not had the pleasure of visiting Murray in Seattle, we have certainly enjoyed some of his recipes and have heard tales of his hospitality.

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  • Re The Nutty Professor, 17 hours ago EtherPole commented:

    Subbed the Uigeadail with Wee Beastie. Still had to double the Frangelico to be recognizable.

  • Re Sweet Caisata, 2 days 3 hours ago Zachary Pearson commented:

    The liqueur they're using here is 60 proof. Some people might want to drop the simple. Thanks, Zachary

  • Re Leapfrog, 2 days ago Cara A commented:

    I find lemon juice overpowers more subtle flavors, so I dial it back to 1/2 ounce here. Tasty!

  • Re Mr. Baily's Bender, 3 days ago flickerdart commented:

    "1 splash" is not correct. You probably want at least 2 ounces of tonic in this, and at least another ounce of seltzer to dilute the intense sweetness.

  • Re Corpse Carré, 4 days ago lesliec commented:

    Another superb creation by the House of Yarm! Although, were I feeling brave, I might suggest Vieux Corpse as a more ... interesting name.