Ti' Punch Highball
Inspired By:
Paul McGee
Complexity
Alcohol Level
1/5
Light
Type
Ti' Punch
Preparation
Built
Glass
Highball
Ice
Fresh Ice
INGREDIENTS
Choeng Doi Blanc • 2 oz
Cane sugar syrup • 0.25 oz
Lime coin (muddled) • 1
Coconut water • 2 oz
Tonic water • top
STEPS
1. Add the lime coin to a highball glass and muddle to express the oils
2. Add cane sugar syrup, Choeng Doi Blanc, and ice, and stir briefly
3. Add 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.
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