Punch Romaine

Recipe from Talia Baiocchi and Leslie Pariseau

Adapted by Rosie Schaap

Published June 25, 2016

  • Davide Luciano for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Gozde Eker.
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4(42)
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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

  • 1 egg white

  • 1 oz. white rum

  • ½ oz. simple syrup

  • ½ oz. fresh lemon juice

  • 1 oz. fresh orange juice

  • Champagne

  • Orange peel

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 70 calories; 27 milligrams sodium; 2 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

4 out of 5
42 user ratings
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Comments

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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