Contrary to its name, Punch à la Romaine is not a punch as we know it, but a European-style frozen lemonade mixed with rum, champagne, and Italian meringue. It was a popular treat served at the turn of the century, often as a palate cleanser before the main roast course. Our version uses funky rhum agricole, and puts the fluffy egg whites on top for a pretty garnish.
What to buy: Rhum agricole blanc is a rum distilled in the French West Indies, and its unique flavor is derived from sugarcane juice rather than molasses.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
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