This bright, citrusy classic has roots that go back over 100 years—but it still feels right at home on a sunny patio or at a fancy brunch. Punch Romaine is icy, tangy, and bubbly, with just enough sweetness to balance the citrus. It’s like frozen lemonade all grown up—plus a splash of Champagne for a little sparkle.
Punch Romaine
I’ve made this cocktail countless times—it’s always a hit at summer get-togethers. And once you get the hang of it, you can easily make your own twist.
What You’ll Need
Prep time: 10 minutes
Servings: Makes 1 cocktail
Glassware: Wine glass or coupe glass
Ingredients
– 1 oz (30 ml) white rum
– ½ oz (15 ml) orange liqueur (like Cointreau or Triple Sec)
– 1 oz (30 ml) freshly squeezed lemon juice
– 1 oz (30 ml) freshly squeezed orange juice
– 1 oz (30 ml) simple syrup
– 1 egg white (optional, for froth)
– 2 oz (60 ml) chilled Champagne or sparkling wine
– 1 cup crushed ice
– Orange slice, for garnish
Method
- In a cocktail shaker, combine the white rum, orange liqueur, lemon juice, orange juice, and simple syrup.
- Shake well for about 15 seconds to mix and chill the ingredients.
- Fill a chilled wine or coupe glass with crushed ice.
- Strain the cocktail over the ice.
- Top with the Champagne and gently stir once or twice to combine.
- If using the egg white, beat it in a separate bowl until frothy (soft peaks). Then spoon it gently over the top of the drink. Don’t stir it in—let it float like a cloud.
- Garnish with a thin slice of orange on the rim or floating on top.
Tips & Tricks
– Use freshly squeezed juice for the best flavor—it really makes a difference.
– If you’re not into raw egg whites, you can leave it out or try aquafaba (the liquid from canned chickpeas) for a similar frothy effect.
– Chill your glass ahead of time so the drink stays icy cold longer.
– Want to crush ice without a blender? Wrap ice cubes in a clean dish towel and give them a few good whacks with a rolling pin.
Make-Ahead Notes
You can mix the rum, liqueur, juices, and syrup ahead of time and keep it in the fridge. Just wait to add the Champagne and egg white until serving so the bubbles and froth are fresh.
Storage
This one’s best made fresh, but if you have leftover base (before adding Champagne and egg white), you can store it in a sealed jar in the fridge for up to 2 days.
Serving Suggestions
Punch Romaine makes a lovely aperitif or brunch cocktail. It pairs well with:
– Grilled shrimp or scallops: The smoky char and light seafood flavors are a great match for the citrus punch.
– Spicy Thai or Korean dishes: The sweetness and bubbles cool things down and cleanse the palate.
– Fruit tarts or lemon bars: The cocktail’s citrus notes echo the dessert’s flavors beautifully.
This has been my go-to cocktail for summer nights on the patio—it’s cool, zesty, and just the right amount of fancy.
Ingredient Swaps
– Champagne: Use sparkling water or club soda for a lighter, no-alcohol version.
– Simple syrup: Honey or agave syrup work well—just taste and adjust the amount to your liking.
– Orange liqueur: Try a splash of grapefruit liqueur or even a citrusy amaro for a new twist.
Fun Variations
Raspberry Romaine
– Add a small handful of fresh raspberries to the shaker.
– Muddle them before adding the other ingredients.
– Strain well to avoid seeds.
Herbal Romaine
– Infuse your simple syrup with rosemary or basil.
– Just simmer the herb in the syrup for a few minutes, then strain and cool before using.
Tropical Romaine
– Swap the Champagne for coconut water.
– Add 1 oz (30 ml) pineapple juice for extra island flavor.
Non-Alcoholic Version
– Skip the rum and orange liqueur.
– Replace Champagne with sparkling grape juice or soda water.
– Add a splash of grenadine for sweetness and color.
FAQs
Can I make this for a party?
Absolutely. Mix a big batch of the base (rum, liqueur, juices, syrup) and chill it. When ready to serve, pour over crushed ice, top with bubbly, and finish with froth.
Is it strong?
It’s balanced—there’s rum in there, but the juices and syrup mellow it out. You can always adjust the rum to your taste.
Do I really need fresh juice?
Yes. Bottled juice just doesn’t have the same brightness. Fresh lemon and orange juice really make this shine.
What’s with the egg white?
It adds a silky froth on top, kind of like a meringue. Totally optional, but it gives the drink a classic touch. If you’re not into it, skip it or try aquafaba instead.
Best way to crush ice?
Use a blender or food processor if you have one. No gadgets? Wrap ice in a towel and smash it with a rolling pin or mallet.
A Little Backstory
Punch Romaine was famously served as a palate cleanser during the final dinner on the Titanic. It was considered elegant and refreshing—something to reset the taste buds between courses. Over time, it’s become a bit of a hidden gem in the cocktail world, but those who know it, love it.
It’s a cocktail with history, character, and a whole lot of flavor. Whether you’re sipping it poolside or serving it at your next dinner party, it’s a beautiful drink that never fails to impress.
