Punch Romaine Recipes

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PUNCH ROMAINE



Punch Romaine image

This Punch Romaine is quite fruity and refreshing, cleansing the palate for the upcoming courses. We created this recipe to serve between dishes.

Provided by Anthony Chiffolo

Categories     Snack

Yield Serves 6-8

Number Of Ingredients 10

1 cup water
2 cups sugar
1 cup dry white wine
2 oranges, juice of
2 cups white rum, very well chilled
slivered orange peel
slivered lemon peel
1/4 cup water
3/4 cup granulated sugar
6 egg whites

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



Punch Romaine image

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.

Provided by Rosie Schaap

Categories     cocktails

Number Of Ingredients 7

1 egg white
1 oz. white rum
1/2 oz. simple syrup
1/2 oz. fresh lemon juice
1 oz. fresh orange juice
Champagne
Orange peel

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



Punch Romaine image

This granita-style cocktail was served to first-class passengers during the last dinner aboard the fated Titanic. Learn how to make it with our simple recipe.

Provided by Thrillist

Categories     Cocktail

Number Of Ingredients 9

1 oz white rum
1 oz white wine
1 egg white
.5 oz simple syrup
.5 oz lemon juice
1 oz orange juice
Champagne, to top
crushed ice
orange twist

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



Titanic's 1st Class Menu: Punch Romaine image

Make and share this Titanic's 1st Class Menu: Punch Romaine recipe from Food.com.

Provided by Mimi Bobeck

Categories     Punch Beverage

Time 6m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups crushed ice
2 cups champagne or 2 cups sparkling wine
1 cup white wine
1/3 cup fresh orange juice
2 tablespoons lemon juice
2 tablespoons white rum (optional)
orange peel, slivered (optional)
2 cups sugar
1 cup water

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.

Nutrition Facts : Calories 272.3, Sodium 8.7, Carbohydrate 53.7, Sugar 51.8, Protein 0.1

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