Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Classic Cocktail
Agricole Rhum Punch
Victorian-era punch: Choeng Doi Blanc with warming spices, lime, and allspice dram.
- Complexity
- 3/5
- Alcohol level
- Strong
- Type
- Sour
- Preparation
- Shaken
- Glass
- Old Fashioned
- Ice
- Fresh Ice
Ingredients
Choeng Doi Blanc30 ml1 oz
Fresh lime juice15 ml0.5 oz
Cane syrup (or simple syrup)15 ml0.5 oz
Allspice dram liqueur7.5 ml0.25 oz
Garnish: Nutmeg (for garnish)pinch
Garnish: Orange slice1
Steps
- 01Add all ingredients to a cocktail shaker with ice
- 02Shake until chilled (15 seconds)
- 03Pour all contents into a rocks glass (double strain optional)
- 04Garnish with freshly grated nutmeg
- 05Add an orange slice
Notes
Based on the Victorian punch formula: one sour, two sweet, three strong, four weak. This riff uses warm spices to complement agricultural rum's funky, grassy character. Nutmeg provides both aromatics and visual appeal. The allspice dram acts as a spice anchor without requiring homemade syrups.
Batched Version: Scale up proportionally and mix in a punch bowl with chilled ingredients. Add cane syrup at batching time. Garnish with nutmeg just before service to preserve aroma.
History
The Victorian punch tradition emerged during colonial expansion when tropical spices became accessible to home bartenders. Punches were the social drink of the era, meant for groups and celebrations. The allspice and nutmeg reflected the era's fascination with New World botanicals.
This adaptation brings agricultural spirit sophistication to a historic formula, highlighting how Choeng Doi Blanc's delicate vegetal notes play against warming spice.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
