Ti' Punch Highball
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Ti' Punch Highball
Serve in a Collins glass
| 1 disc | Lime zest (peel) |
| 1 1⁄2 oz | Rhum Clément Blanc |
| 0.13 oz | Clément Sirop de Canne |
| 2 oz | Coconut water |
| 2 oz | Thomas Henry Tonic Water |
How to make:
MUDDLE lime coin in base of glass. Add next 2 ingredients and 4 ice cubes and briefly stir. Add 3 more ice cubes and rest of ingredients, then briefly stir again.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Grassy rum and coconut with quinine tonic. The first sip may taste overly dry but subsequent sips are all the more refreshing.
History:
Adapted from a recipe created in 2023 by Paul McGee at Lost Lake in Chicago, USA.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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