Rum Timōn Punch
Punch is one of the oldest mixed drinks in history. Its origins trace back to the 17th century, when British merchants and sailors stationed in India began combining local spirits, citrus, sugar, water, and spices into one balanced drink.
The word “punch” most likely derives from the Hindi word panch, meaning five — a reference to the five essential components on which the concept was built. Alongside this widely accepted theory, there is also a suggestion that the name may stem from the word puncheon — a large oak cask commonly used aboard ships.
Long before individually served cocktails existed, punch was a communal drink. It was mixed in large bowls, shared, and built on balance — not on the dominance of a single flavor, but on harmony as a whole. This principle is now returning to modern bartending.
And balance is exactly what Timōn Rum & Spice is about.
TIMŌN Rum & Spice is a blend of molasses-based rums from the Dominican Republic, Nicaragua, and Venezuela.
The dominant component comes from the Dominican Republic, offering a naturally sweet and fruity character with notes of banana and caramel. Nicaragua contributes vanilla, hazelnut, and chocolate tones, while Venezuela adds subtle spicy nuances of fig, coffee, and nutmeg.
The result is a smooth, gently sweet rum that reflects the current trend toward softer, more approachable flavor profiles. It is neither aggressive nor overly dry or oak-driven, yet it retains its character. And that is precisely why it works in punch — it can carry citrus, tea, and bitterness without overpowering them.
Rum Timōn Punch
When creating our Rum Timōn Punch, we followed the historical logic of the drink while applying modern techniques and precision.
The base consists of 40 ml of Timōn Rum & Spice. It is complemented by Cold Brew Jasmine Green Tea (8 hours maceration), which brings delicate florality and lightness.
The tropical layer comes from guava — though not in its usual dense form. We use Clarified Guava Syrup, preserving the fruit’s flavor while delivering a clean, elegant texture.
The Citric Blend ensures precisely controlled acidity, a small amount of Crème de Cacao adds depth and roundness, and Campari introduces the necessary bitter contrast.
A few drops of Saline enhance and connect the individual components into a cohesive whole.
Recipe:
Rum Timōn Punch
Timōn Rum & Spice 40 ml
Cold Brew Jasmine Green Tea (8 hours maceration): 35 ml
Guava Syrup: 20 ml
Citric Blend: 7.5 ml
Crème de Cacao: 4 ml
Campari: 4.5 ml
Saline: 5 drops
Technique: Throwing
Glass: Highball
Clarification of the Guava Syrup (Pectinase)
To clarify the guava juice, we use the enzyme pectinase. For 1 liter of guava juice, use 5 g of the enzyme.
Pour the guava juice into a separate container, add the pectinase, and use an immersion blender to thoroughly incorporate the enzyme so it disperses evenly throughout the liquid. Let the mixture rest for several hours until the juice begins to separate naturally.
Alternatively, sous-vide the mixture for 2–3 hours at 45 °C. After the process is complete, allow it to cool and slowly strain it through gauze, similarly to the Milk Punch method, until you obtain clear guava water.
The result is a clear, lightly pink liquid that retains the aroma and flavor of guava but without cloudiness or pulp.
Next, measure the Brix level and add sugar as needed to reach the desired sweetness — similar to preparing a simple syrup. This liquid will serve as the base of the guava syrup.
Add 10 g Strawberry White Tea, 2.5 g Malic Acid, and 2.5 g Citric Acid to the base. Seal the mixture and place it in a sous-vide bath for 2 hours to allow the flavors to integrate and stabilize.
Punch has always been about balance and connection. Timōn Rum & Spice is about blending regions, flavors, and styles. These two ideas meet in the Rum Timōn Punch.
While punch once symbolized communal drinking aboard ships, today it can represent modern bar culture — one that respects tradition while embracing technology and precision.
*This article was created in collaboration with St. Nicolaus Group a.s.
