Punch Romaine Recipes

PUNCH ROMAINE

Steps:

• Bring the water to a boil, then pour in the sugar. Once the sugar is fully dissolved, remove from heat and set aside, allowing it to cool for 15 minutes or so.
• Combine the wine, champagne, sugar-andwater mixture, and orange and lemon juices in a large plastic pitcher that can go into the freezer. Chill the mixture until it is just beginning to set, like a glacé or sherbet. Add the Italian meringue to it, and chill for ½ hour more.
• Pour the frozen mix into an individual dessert cup, and drizzle white rum that has been freezer chilled over each mound. Decorate with a sliver of orange or lemon peel, and serve immediately.
• Dissolve sugar into water and cook until 250°F (use a candy thermometer). Beat egg whites with a hand mixer until they form stiff peaks. Pour sugar syrup into egg whites; increase speed of mixer, and beat until cooled.

PUNCH ROMAINE

Steps:

• 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.

PUNCH ROMAINE

Steps:

• In the center of a coupe glass, create a mound of crushed or shaved ice.
• Add all ingredients, except for the Champagne and garnish, to a shaker and fill with ice.
• Shake and strain into a coupe glass around the mound of ice.
• Top with Champagne and garnish with an orange twist.

TITANIC'S 1ST CLASS MENU: PUNCH ROMAINE

Steps:

• Simple Syrup:.
• In a large saucepan, combine the sugar and water. Cook over medium heat, stirring gently until sugar is dissolved. Bring to a boil and cook 1 minute or until syrup is clear. Remove from the heat and cool.
• Makes 2 cups-Syrup can be stored in a sterilized container in the refrigerator for up to one month.
• In a blender combine the crushed ice, 1 cup simple syrup, champagne, white wine, orange juice, and lemon juice. Blend until mixture is well combined.
• Spoon the mixture into individual dessert cups. Drizzle with rum, if desired, and garnish with a sliver of orange peel. serve immediately.