Punch Romaine
Recipe published by Auguste Escoffier, 1906
Punch Romaine is white rum, white wine, orange juice, lemon and sugar shaken with egg white until frothy, poured around a mound of crushed ice in a large coupe and topped with sparkling wine. It is light, citrusy and elegant, with a soft foam. A historic drink for a formal winter dinner.
- GlassGoblet
- MethodShaken
- Ingredients7
Directions
- Combine the egg white, rum, wine, simple syrup, lemon and orange juice in an ice-filled shaker.
- Shake hard until well mixed and frothy.
- Mound crushed ice in a large coupe or goblet and pour the drink around it.
- Top with sparkling wine.
ToolsJiggerShakerHawthorne strainerGoblet
Don't have these? Build a drink from your shelf →History
Punch à la Romaine was a semi-frozen punch served between the fish and meat courses of formal European dinners in the 1800s. Escoffier published the version most recipes follow today in 1906. It faded as long multi-course dinners went out of style.
Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
What you'll need to buy
Based on 750ml bottles (25.4 oz), rounded up.
Bottle math, generally
Batching dilution
When you batch, there's no ice melting in a shaker, so you add the water yourself: 18% for spirit-forward drinks, 25% for shaken ones.
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