During the high season, this house in Quinta Grande, Câmara de Lobos, sells an average of 200 to 500 ponchas every weekend. The drink goes well with seasoned tremoços (lupin seeds) and amendoins (peanuts). It first opened more than 70 years ago and has retained the original décor, with its antique china cabinets, escudo notes and photographs signed by the many Portuguese celebrities who have visited over the years.
The poncha (punch) is well rooted in Madeira - its origin dates back to the 16th century, when the discoverers were transporting lemon to prevent scurvy. To preserve the fruit, it was transported in brandy and cane molasses produced in Madeira. There are several versions but the most traditional are the fishermen poncha, with sugar cane brandy (Madeiran rum), lemon and sugar, and the regional, to which orange is added. In all of them there is a common denominator in the making and the Madeirans guarantee that it is essential: the poncha stick, made in wood and also known as "caralhinho" or "mexelote". A kind of handmade magic wand that mixes and macerates all the ingredients. Those who know will tell you that Thermomix doesn't match. Go to fairs (it was here that, in the past, the individual products were sold), taverns and small bars - in all, the price of the drink varies between € 1.50 and € 2.50. Find out where to drink poncha on the island, but do so in moderation (for tyour liver's health).