Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Paul McGee
Ti' Punch Highball
The classic Ti' Punch stretched long with coconut water and tonic, built with Choeng Doi Blanc.
- Complexity
- 1/5
- Alcohol level
- Light
- Type
- Highball
- Preparation
- Built
- Glass
- Highball
- Ice
- Fresh Ice
Ingredients
Choeng Doi Blanc60 ml2 oz
Cane sugar syrup8 ml0.25 oz
Lime coin (muddled)1
Coconut water60 ml2 oz
Tonic watertop
Steps
- 01Add the lime coin to a highball glass and muddle to express the oils
- 02Add cane sugar syrup, Choeng Doi Blanc, and ice, and stir briefly
- 03Add coconut water and tonic water, then stir once to integrate
Notes
Muddle the lime coin gently to express the oils without pulling bitterness from the pith.
History
Adapted from Paul McGee's Ti' Punch Highball, originally published on Punch. Choeng Doi Blanc, which already substitutes for rhum agricole in other Choeng Doi recipes, is a natural fit for this rum-and-lime highball.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
