Ti’ Punch Highball

Paul McGee, Lost Lake | Chicago

Paul McGee stretches the classic Ti’ Punch into a highball-like format with the addition of coconut water and tonic.


Serving: 1

  • 1 1/2 ounces rhum agricole, preferably J.M Rhum Agricole Blanc
  • 3/4 teaspoon cane syrup, preferably Petite Canne
  • 1 half-dollar-sized lime coin with some flesh on it
  • 2 ounces coconut water
  • 2 ounces tonic water, preferably Fever-Tree

  1. In a highball glass, add the lime coin and muddle it to express the oils.
  2. Add the sugar syrup, rum and 4 ice cubes and stir for a few seconds.
  3. Add the coconut water and tonic water, then give one quick stir to integrate the ingredients.