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Drink

Roman Punch

A chilled punch made with champagne or water, Jamaica rum, and stiff egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roman Punch

Why it works: Champagne and rum match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 137 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Roman Punch

Ingredients

Directions

Make the punch

  1. Combine champagne or water with Jamaica rum.

  2. Beat the egg whites until very stiff.

  3. Fold the beaten egg whites into the mixture.

Freeze and serve

  1. Freeze the mixture like ice cream.

  2. Serve as soon as possible after freezing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Champagne + rumtop 2% of all pairs
    Smell alikestrong
    Cooked together137 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Rum + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,589 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Champagne + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Beaten to stiff foam, they add a light, airy texture to the frozen punch.
Champagne
Provides the liquid base and a light, bubbly character to the punch.
Jamaica rum
Adds flavor and alcohol, which keeps the frozen mixture softer than plain ice.

The step that matters

Fold the beaten egg whites into the mixture. Stiff whites hold air that gives the punch its lightness. Folding gently, rather than stirring, keeps that air from collapsing, so the frozen texture stays light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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