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Punch Romaine


Punch Romaine


25ml – white rum

20ml – white wine

10ml – simple syrup

10ml – lemon juice

20ml – fresh orange juice

1 egg white

75ml – Moët & Chandon Brut Impérial


In an ice-filled cocktail shaker

Combine egg white, rum, wine, simple syrup, lemon, and orange juice.

Shake with cubed ice.

Mold crushed ice into a ball and place it in a large coupe glass.

Pour drink around it and top with champagne.

Garnish with orange peel. (IANS)–

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