The frothy, muddled mix of rhum agricole, citrus and sugar is a staple at the island’s roadside bars. (via punch_drink)
The frothy, muddled mix of rhum agricole, citrus and sugar is a staple at the island’s roadside bars.is not in finding it, but rather getting home after drinking it. A mix of rum, citrus juice and sugar that’s been “whipped” until frothy with a wooden tool akin to a muddler, poncha is a staple on Madeira, a mountainous island off the northwestern coast of Africa. The most traditional poncha bars tend to be perched on steep hillsides at the edge of impossibly winding roads.
At A Venda do André, a poncha bar dating back to the 1950s that clings to the edge of one of those winding mountain roads, handsome wooden cabinets line the walls. Antique packages, an old-timey scale and retro liquor advertisements speak to the space’s former life. “One part was the shop, the other was a bar,” says manager Ilda Marques, explaining that in the old days men—and only men—would stop into the bar half for a drink on their way home from work.
Along with my drink, Ilda gives me a dentinho, a “bite,” which typically means roasted peanuts or brined lupin beans supplemented with garlic, peppers and parsley. At other bars on the island, dentinhos can take the form of something more substantial, such as a salad of fava beans, a tiny plate of macaroni or boiled shrimp, deep-fried pork rinds or cubes of deep-fried polenta.
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