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Rhum agricole, cane syrup, and a squeeze of lime, built by whoever is about to drink it. Martinique in a glass, ice optional.
Typical way it's made: 2 oz rhum agricole, 1 tsp demerara syrup, 1 lime wedge squeezed and dropped in
Martinique's daily rum ritual, from the islands where rhum agricole is distilled straight from fresh cane juice. The name is Creole for petit punch; the build is rum, lime, and a spoon of cane syrup, assembled by the drinker. Hosts simply set out the bottle and let each guest mix, a custom summed up as 'chacun prépare sa propre mort': each prepares their own death.
Did you know
Martinique's rhum agricole is governed by a French AOC, the same appellation machinery that fences in Champagne and Burgundy, so the island's cane juice rum answers to a legal spec.
Also known as: petit punch