Punch Romaine
| Ingredient | Quantity | Component | Notes |
|---|---|---|---|
| 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 |
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