Vendetta
The Ti’ Punch has always been a bartender’s drink: endlessly adaptable, intensely expressive, and built on rhythm more than precision. With Vendetta, Tiffany Nahm takes that framework and injects it with a kind of elegant volatility. Navèt’s Clairin Haiti rum brings the raw, vegetal funk, while overproof Rum Fire turbocharges the backbone. Plum eau-de-vie adds an ephemeral top note—stone fruit floating above the chaos—and the macadamia liqueur quietly rounds the edges with a nutty, tropical sweetness. The result is a spirit-driven drink that’s both explosive and precise—proof that even small moves can yield complex results when working within a tight template.
Vendetta
1½-inch-thick disk of lime peel with some flesh attached
1 teaspoon Cane Sugar Syrup (see Note)
1½ ounces Navèt 1804 Jus de Canne Clairin Haiti rum
½ ounce Clear Creek plum eau-de-vie
1 teaspoon Rum Fire Jamaican rum
½ teaspoon Trader Vic’s Macadamia Nut Liqueur
In an old-fashioned glass, muddle the lime and syrup. Add the remaining ingredients, fill the glass with cracked ice, and stir briefly. No garnish.
Note: To make Cane Sugar Syrup, combine 2 parts unbleached cane sugar with 1 part water in a blender and blend until the sugar has dissolved.
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