Punch a la Romaine
- 1 medium navel orange
- 1 1/2 cups water
- 3/4 cup granulated sugar
- Finely grated zest of 1 medium lemon (about 2 teaspoons)
- 1/2 cup freshly squeezed lemon juice (from about 4 medium lemons)
- 2 large egg whites, at room temperature
- 3 ounces champagne or sparkling wine, chilled
- 1 1/2 ounces rhum agricole blanc, chilled
- Produce
- Lemon (about 2 teaspoons), zest of medium (1)
- Navel orange, medium (1)
- Condiments
- Rhum agricole blanc (1 1/2 ounces)
- Cooking & Baking
- Granulated sugar (3/4 cup)
- Drinks
- Lemon juice, freshly squeezed (1/2 cup)
- Water (1 1/2 cups)
- Refrigerated
- Egg whites, large (2)
- Beer, Wine & Liquor
- Champagne or sparkling wine (3 ounces)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published January 6, 2013 (1 month ago).
27 people saved this recipe.
