Punch Romaine

Recipe from Talia Baiocchi and Leslie Pariseau

Adapted by Rosie Schaap

Punch Romaine
Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
Rating
4(38)
Notes
Read community notes

Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing. —Rosie Schaap

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Ingredients

  • 1egg white
  • 1oz. white rum
  • ½oz. simple syrup
  • ½oz. fresh lemon juice
  • 1oz. fresh orange juice
  • Champagne
  • Orange peel
Ingredient Substitution Guide

Preparation

  1. Step 1

    Combine egg white, rum, simple syrup, lemon juice and orange juice in a cocktail shaker. Shake without ice, then add ice to the shaker, and shake again until chilled. Strain into a snifter filled with crushed ice, and top with Champagne. Garnish with orange peel.

Ratings

4 out of 5
38 user ratings
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Cooking Notes

sc'Que?

I had an Aunt Romaine once. No one ever thought to punch her.

Max Barron

FABULOUS. Great flavor and presentation. Served in a coupe glass and looked elegant. Total crowd pleaser and not so hard to put together in batches if you prep everything in advance.

sc'Que?

I had an Aunt Romaine once. No one ever thought to punch her.

sc'Que?

I had an Aunt Romaine once. No one ever thought to punch her. But seriously, folks... this recipe sounds like a perfect match for Wray & Nephew overproof. Cheers!

Max Barron

FABULOUS. Great flavor and presentation. Served in a coupe glass and looked elegant. Total crowd pleaser and not so hard to put together in batches if you prep everything in advance.

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Credits

Adapted from “Spritz,” by Talia Baiocchi and Leslie Pariseau

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