Elisabeth Lambert Ortiz

Punch Vieux

Old Punch

Preparation info
  • Serves

    1

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is made with the smooth, dark, aged rum known as vieux (old, aged).

Ingredients

  • ½ oz. cane syrup
  • 1½ oz. rhum vieux
  • 2 or 3 ice c

Method

Pour the cane syrup and rum into a small glass, add an ice cube or two and water to taste. Stir gently.

Traditionally ice is seldom served with a vieux, however a newer fashion is to serve the drink poured over 3 or 4 ice cubes, with or without the jus de canne (cane syrup).