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Punch Romaine

12BottleBar.com

An Instagram of the Punch Romaine cocktail submitted by  that contains Caster Sugar, Lemon, Egg, Water, Gold Rum and Champagne

Image by:

12BottleBar.com

IngredientQuantityComponentNotes
Caster Sugar 2.25 cups Reserve 0.75 cup for meringue
Lemon 4 Peeled and juiced
Egg 2 White
Water 3 oz
Gold Rum 8 oz
Champagne 8 oz

Average Rating: 0.0

Glassware: Coupe

Method: Peel lemons, cover with sugar and let sit for 1 hour. Add lemon juice and stir to dissolve sugar. Top up with water to 1 quart. Freeze until partially frozen. Beat egg whites. Combine 0.75 cup sugar and 3 cups water, heat to 238 F. Remove from heat and slowly stir into egg whites until smooth. Combine lemon ice and meringue, stiring gently. Just before serving add rum and wine slowly.

Utensils: Saucepan, measuring jug, cooking thermometer, bowls, whisk, freezer

Source: 12BottleBar.com

Contributor: nick@grahamandtonic.com

Notes: Serves 12

Tags: None





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