Garnish:
Dust with freshly grated cinnamon
How to make:
1. Place thick-cut coin-sized lemon zest in base of glass and cover with sugar.
2. Ideally, use the steam wand of a coffee machine to steam and moisten sugar while also warming glass (alternatively, add a splash of boiling water).
3. MUDDLE lemon and sugar in base of glass (with small muddler).
4. POUR rum into glass.
5. TOP with a shot of espresso dispensed straight into your cocktail from the machine.
| 1 barspoon | Powdered sugar (white sugar ground in mortar and pestle) |
| 1/6 fl oz | Boiling water |
| 1 fresh | Lemon peel |
| 1/2 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Espresso coffee (freshly brewed & hot) |
Read about cocktail measures and measuring.
Review:
Run and coffee with zesty lemon. A drink to challenge the Espresso Martini.
History:
Said to date from the 1700s, this is the signature ponce (Italian for punch) of the Italian port city of Livorno on the west coast of Tuscany.
In a letter to his friend Nando, poet Giosuè Carducci (1835-1907) wrote: "We drank a lot of white, o Nando, we drank a lot of black punch and with profound knowledge, we never left a cup or glass without seeing the bottom."
If you want to properly experience a Ponce alla Livornese, then head to the Civil Bar in Livorno, a historic caffè founded in the 1890s, this is the drink's spiritual home.
Alcohol content:
- 0.4 standard drinks
- 10.91% alc./vol. (21.82° proof)
- 5.5 grams of pure alcohol
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