Punch à la Romaine 1862
Cocktail Recipe
Description
A refreshing and fruity punch that combines the essence of traditional French ingredients with a punchy twist.
History
Originating in the 19th century, Punch à la Romaine became popular in France as a festive drink, combining fruits and brandy for a delightful party beverage.
Instructions
Step 1.
- In a large punch bowl, combine 1 liter of brandy with 500 ml of raspberry syrup.
Step 2.
- Add 1 liter of fresh lemon juice and stir to mix thoroughly.
Step 3.
- Slowly add 2 liters of chilled sparkling water to the mixture for a refreshing effervescence.
Step 4.
- Fill the bowl with ice to chill the punch.
Step 5.
- Garnish with fresh mint leaves and slices of lemon, orange, and lime.
Ingredients
1000 ml Brandy
500 ml Raspberry Syrup
1000 ml Lemon juice — freshly squeezed
2000 ml Sparkling Water — chilled
500 g Ice (optional)
10 pieces Fresh mint leaves (garnish)
3 slices Lemon slices (garnish)
2 slices Orange slices (garnish)
2 slices Lime slices (garnish)
Quick Info
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