Classic Mixology: Cocktail & Mixed Drink Recipes

Punch à la Romaine

10 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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juiced
2 orange

Ingredient: orange

What it is:  Fruit
Fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange.

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juiced
2 pound powdered sugar

Ingredient: powdered sugar

Also Known As:  Superfine sugar What it is:  Additive
Very fine powdered sugar. In industrial food production, it is used where a quick dissolving sugar is required. Powdered sugar is generally mixed with cornstarch, wheat flour, or calcium phosphate to improve its flowing ability, and thus it is not generally used to sweeten beverages, but is used as a garnish.

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10 egg

Ingredient: egg

What it is:  Additive
Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.

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whites
1 bottle wine

Ingredient: wine

Also Known As:  Red wine What it is:  Wine

Alcoholic beverage typically made of fermented grape juice. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced. Typically red wine when only the generic "wine" is used.

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1 bottle rum

Ingredient: rum

What it is:  Rum
Distilled beverage made from sugarcane by-products such as molasses and sugarcane juice and then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several South American countries, such as Colombia, Venezuela, Guyana and Brazil. Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking.

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(For a party of fifteen)

Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into a froth. Put the bowl with the mixture into an ice pail, let it freeze a little, then stir briskly into it a bottle of wine and a bottle of rum. For another method of making this punch, see recipe No. 296 in ''The Manual for the Manufacture of Cordials, etc." in the latter part of this work.