Ingredients

  • 750 mlchampagne(1 bottle brut)
  • 8 ozfresh lemon juice
  • 6 ozsimple syrup
  • 6 ozdark rum(Jamaican style)
  • 2 ozorange curacao
  • 2egg whites(pasteurized, optional for froth)
  • 🍋Lemon zest curl, fresh mint(garnish)

🔧 Tools

punch bowlladleice cream maker optional

Instructions

  1. Combine lemon juice, simple syrup, rum, and curaçao in a bowl.
  2. If using egg whites, whisk until frothy and fold in.
  3. Chill mixture thoroughly for at least 2 hours.
  4. Just before serving, add champagne.
  5. Pour over large block of ice in punch bowl.
  6. Garnish with lemon zest curls and mint.
  7. Ladle into small punch cups immediately.

📜 History

Roman Punch originated in 19th-century fine dining, famously served at Delmonico's in New York. Traditionally served between courses as a palate cleanser, it combined the refreshment of sorbet with the sophistication of champagne. Jerry Thomas included it in his 1862 Bar-Tender's Guide.

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