🥃 Poncha

Poncha is a traditional drink of the Portuguese island of Madeira, a cousin of the punch that the English spread around the world. According to the regional ordinance of 2017, it is a drink of Rum da Madeira (agricultural rum from sugar cane juice made on the island, a protected geographical indication, usually called aguardente de cana), bee honey or sugar, and fruit juice or peel. It is usually prepared at the moment of consumption, often in front of the customer, so there is no standard poncha: the proportions vary with the maker.

History. The word poncha comes from the English “punch”. According to the official tourism website of Madeira, poncha dates back to the 18th century, when the English brought “panche” from India and the island adapted it; the first poncha appeared in the fishing village of Câmara de Lobos. The regional ordinance says the English probably spread the drink between the 18th and 19th centuries, most likely in the 19th; its first written mention, as “ponche”, dates from 1901.

Ingredients and variants. The “poncha à pescador” is made with sugar, the “traditional” one with bee honey, and orange juice may replace lemon. Newer ponchas use passion fruit, tangerine, English tomato or guava; the tourism board also lists mint. The ingredients are crushed and mixed with a wooden stick called mexelote or “pau da poncha”, made of orange or laurel wood. Poncha is served in bars and restaurants across Madeira and Porto Santo, and a free snack called “dentinho” often comes with it.

Rum. Under Regulation (EU) 2019/787, rum must have at least 37.5% ABV and may not be flavoured. The designation “agricultural” for rum from sugar cane juice may be used only for geographical indications of the French overseas departments and the Autonomous Region of Madeira.

Why this matters to you. Poncha is a type of drink, not a brand: its strength depends on who mixed it and how. The WHO reminds us that there is no safe level of alcohol consumption.