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Punch A La Romaine

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Punch A La Romaine

Ingredients

  • 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
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Published 2014-09-09 12:35:00 (2 years ago).

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