PUNCH A LA ROMAINE (for a party of 16)
This luxurious historical punch, known as Punch à la Romaine, blends the effervescence of Champagne with the richness of rum and a bright citrus base. The unique preparation involves creating a sweet lemon-orange syrup lightened with frothy beaten egg whites, resulting in a velvety, snow-like texture that floats atop the chilled spirits. Served in elegant stemware, this decadent drink offers a perfect balance of sweet, tart, and boozy flavors for a sophisticated gathering.
Ingredients
- 1 bottle Champagne (Standard 750ml bottle.)
- 1 bottle Rum (Standard 750ml bottle.)
- 2 tablespoons Angostura bitters (Originally 'Dr. Siegert's genuine Angostura Bitters'.)
- 10 whole Lemons (Juiced.)
- 3 whole Sweet Oranges (Juiced, plus the rind of 1 orange.)
- 2 pounds Powdered sugar (Approximately 7-8 cups. Can be adjusted to taste if too sweet.)
- 10 large Egg whites (From 10 fresh eggs. Use pasteurized egg whites for safety as they are not cooked.)
Instructions
- 1Juice the 10 lemons and 3 oranges. Carefully peel or zest the rind from one of the oranges, avoiding the bitter white pith.
- 2In a large bowl, combine the lemon juice, orange juice, orange rind, and powdered sugar. Stir until the sugar is completely dissolved.
- 3Strain the mixture through a fine sieve into a clean bowl to remove the rind and any pulp. Beat the egg whites until they form a stiff froth, then add them by degrees to the strained juice mixture, folding gently to combine.
- 4Place the bowl on ice or in the refrigerator until the mixture is thoroughly cold.
- 5Once cold, stir in the Rum, Champagne, and Angostura Bitters until thoroughly mixed. Serve immediately in fancy stem glasses.