Punch à la Romaine
Source:
The Bartender's Guide: How To Mix Drinks
page:
36
10
lemon
juiced
2
orange
juiced
Ingredient: orange
What it is: FruitFruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange.
2
pound
powdered sugar
Ingredient: powdered sugar
Also Known As: Superfine sugar What it is: AdditiveVery 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.
10
egg
whites
Ingredient: egg
What it is: AdditiveBird 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.
1
bottle
wine
Ingredient: wine
Also Known As: Red wine What it is: WineAlcoholic 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.
1
bottle
rum
(For a party of fifteen)
Ingredient: rum
What it is: RumDistilled 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.
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.
