"A cousin of planter’s punch is the classic
Martinique drink called petit
punch, which
usually comes out sounding like “tee-paunsh.” It can be made with either light
or dark aged rum, but is diluted by
only two things, a bit of fresh
lime juice and sirop, a heavy sugar concentrate
that smells of the cane
fields. The charm of the “little punch” is
enhanced by the traditional,
almost ceremonial way in which it is served.
A tray is passed around bearing two bottles of rum, light and dark, a
small bottle of sirop, a dish of very
small wedges of lime, short glasses and a bucket of ice.
Each drinker makes
his own, varying the proportions as he likes, but
generally pouring about two parts rum to one of sirop, with a few
drops of lime juice. Visitors usually take
ice to cut the sweetness of the drink, but most Martinincans prefer it sweet, as if
to emphasize their pride in the bountiful sugar. (Not too
long ago one paid only for the sirop
when drinking rum punch in a bar.
The rum itself was left indifferently on the counter and, like the water, was free.) The petit punch
goes down very smoothly, and seems almost instantly to enhance the well-being
of the group."
Text: Linda Wolfe and the Editors of Time-Life Books, The Cooking of the Caribbean Islands, New
York, Time-Life Books, 1970.
NOTE: Today’s
challenges are such that I’ve decided to light a candle, rather than curse the
darkness. So “tee-paunsh” came to
mind.
Time enough to curse the darkness tomorrow. Wish me luck! (Today, I mean.)
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