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