“Ponce” is an alcoholic drink typical of the city of Livorno, developed between the 17ᵗʰ and 18ᵗʰ centuries. The origins seem to hark back to English Punch. Indeed, it is likely no coincidence that British communities in the 17ᵗʰ century were numerous in these parts. At that time, the Livorno locals took the main ingredients of English Punch and substituted coffee for tea then added rum instead of Akvavit. Other ingredients (sugar, lemon and cinnamon) remained unchanged. Thus, Ponce was born, only to undergo changes over time until reaching the recipe known today.
“Ponce Livornese” is not simply an espresso coffee laced with rum—there are a number of steps and tricks that differentiate it from a classic coffee with liqueur. This drink calls for a particular cup, often made of glass and slightly larger than a standard espresso cup. In Livorno, this Ponch cup is called a “gottino”. The addition of the “vela” (“veil” but actually a sprinkling of lemon zest) is likewise essential.
For the more typical Ponce Livornese, add sugar and use “rumme” or “rum fantasia,” a cheaper, locally produced type of rum with caramel syrup. Bring this concoction to a boil with the steam nozzle of your coffee machine then add a shot of caffè ristretto (or, a short shot). Now, the Ponce is ready to be served and consumed piping hot!
There are many variations of the classic Ponce—the “Half-and-half” Ponce, the “American” Ponce or even the “Reinforced” Ponce)—but there are also tricks that each barista interprets in their own way. True Livorno-style Ponce is made with coffee, rum and Sassolino (an anise-flavored liqueur from Sassuolo), for the perfect digestif to conclude a meal.
