With their outsized flavor and aroma profiles, French rums can be trickier to work into cocktails (especially the unaged varieties), overpowering or conflicting with other ingredients. Perhaps that's the part of the reason Martinique eschews a complex cocktail culture, preferring a simpler approach. Most everyone drinks the local rum either straight up, or in a ti'punch (short for petit punch)—a beguilingly unaffected mix of a little sugar, a squeeze of lime peel (to express the oils), and a couple fingers of rum. An ice cube is optional. The only other ingredients required to make it absolutely perfect? Some sunshine and a comfortable chair, preferably in sight of palm trees.